Vegan red Thai curry with tofu

Vegan red Thai curry with tofu that is as close as you can get to take-out. Bright, aromatic and absolutely delicious. Takes less than thirty minutes to make.

 
Vegan red Thai curry with tofu that is as close as you can get to Thai take-out. Bright, aromatic and absolutely delicious. Takes less than thirty minutes to make. Quick and east vegan Thai curry. Can be made gluten free. Dairy free. Fish Free. #vegancurry #thairecipe #veganthaicurry #thaicurry #redcurry #veganrecipe #quickandeasy www.DamnTastyVegan.com
 

I tried for years (no joke) to come up with the best homemade red Thai curry. I tried out tons of different recipes. So many of them never turned out how I wanted. Something was always missing.

Sure, they tasted good, but I wanted them to taste like my favorite take-out place.

I then discovered the key to a good Thai curry after watching a few key videos from Pailin’s kitchen and Rin’s cookbook.

I blended these two recipes a bit and adjusted them to be vegan (Pailin’s already was).

 

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    The key was some sweetness and kaffir lime leaves. Bonus as well if you can find lemongrass…but I wasn’t able to find any for this recipe.

    Don’t worry, kaffir lime leaves are super easy to get. Just order them online and then have them in your pantry ready to go every time you want to make Thai red curry at home.

    The kaffir lime leaves are ESSENTIAL! They brighten up the curry and make it taste exactly like Thai take out.

    Another big flavor in thai food is fish sauce. This is added mainly to add saltiness and depth of flavor. To make this vegan, we just substitute a good soy sauce for this.

    One more tip is to make sure you find a red Thai curry paste that doesn’t have fish or anchovy in it. Thai kitchen red curry does not. You can order it here if you can’t find it in your grocery store. It’s pretty easy to find in the international section of your grocery store, though.

    And that about does it! Enjoy this vegan red Thai curry with tofu! I know I will!

    If you like curry, check out my restaurant-style Indian chickpea curry after this.

    Happy munching!

     
    Vegan red Thai curry with tofu that is as close as you can get to Thai take-out. Bright, aromatic and absolutely delicious. Takes less than thirty minutes to make. Quick and east vegan Thai curry. Can be made gluten free. Dairy free. Fish Free. #vegancurry #thairecipe #veganthaicurry #thaicurry #redcurry #veganrecipe #quickandeasy www.DamnTastyVegan.com
     
     
    Vegan red Thai curry with tofu that is as close as you can get to Thai take-out. Bright, aromatic and absolutely delicious. Takes less than thirty minutes to make. Quick and east vegan Thai curry. Can be made gluten free. Dairy free. Fish Free. #vegancurry #thairecipe #veganthaicurry #thaicurry #redcurry #veganrecipe #quickandeasy www.DamnTastyVegan.com
     

    Vegan red Thai curry with tofu

    Yield: 4
    Author:
    prep time: 2 Mcook time: 20 Mtotal time: 22 M
    Vegan red thai curry with tofu. As close as you can get to ordering Thai take-out. Fragrant, bright and absolutely delicious.

    ingredients:

    • 1 TBL coconut oil
    • 4oz jar of red Thai curry paste (Thai Kitchen brand is vegan)
    • 1 TBL tomato paste
    • 1 can of coconut milk
    • 1 cup of water
    • 1 vegetable bouillon cube (sub 1 cup of water for 1 cup of stock if you don't have vegetable bouillon)
    • 1 TBL soy sauce
    • 2 TBL cane or white sugar
    • 8 kaffir lime leaves (these are essential for a good Thai curry and easy to order online.  Linked below)
    • 8 oz can of bamboo shoots - drained and rinsed
    • 1 cup of frozen fajita blend vegetables (frozen bell peppers and onion mix)
    • 1 cup of chopped broccoli
    • 1/2 block of firm tofu - press water out of it for 5 minutes by laying a plate and heavy book on it. 
    • Handful of basil (Thai basil if you can find it)
    • Rice

    instructions:

    How to cook Vegan red Thai curry with tofu

    1. Rinse your rice and cook it according to directions
    2. While rice is cooking, we'll make the curry
    3. Heat oil in large pan on medium heat for 1 minute
    4. Add the 4oz jar of red Thai curry paste and 1 TBL tomato paste and cook for 2 minutes in oil, stirring so it doesn't burn
    5. Add the can of coconut milk, water, vegetable bouillon cube and sugar and bring to a low simmer
    6. Simmer for 5 minutes until everything dissolves
    7. Add the kaffir lime leaves, soy sauce, tofu, frozen pepper & onion blend and bamboo shoots
    8. Simmer for 8 minutes
    9. Add the broccoli
    10. Simmer for 4 minutes
    11. If sauce starts getting too thick, add a little water as needed
    12. Turn off heat
    13. Add basil and let sit for 5 minutes. Food is always better once it cools down a little bit
    14. Serve over rice and ENJOY!
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