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