Vegan Red Thai Curry with Tofu

5 from 1 vote

Vegan red thai curry with tofu. As close as you can get to ordering Thai take-out. Fragrant, bright and absolutely delicious.

Prep Time2

Cook Time20

Total Time22

Course: Main Course

Cuisine: thai

Servings:

Calories: 401kcal

Author: Maria

1 tablespoon coconut oil
3 tablespoons red Thai curry paste check ingredients for one with no fish sauce
1 tablespoon tomato paste
1 can coconut milk
1 cup vegetable broth
1 tablespoon Vegan fish sauce or soy sauce
2 tablespoons granulated sugar
8 kaffir lime leaves these are essential for a good Thai curry and easy to order online.
6 white button mushrooms sliced
½ red bell pepper thinly sliced
½ green bell pepper thinly sliced
1 cup chopped broccoli
Handful of Thai basil or whatever basil you can find
Jasmine rice

Pre-heat oven to 420 degrees. Cut your tofu block in half. Then cut into cubes. Drizzle on oil. Sprinkle on corn starch and salt. Shake a few times in a bowl to mix well. Bake for 30 minutes. Take out of the oven and let it sit for five minutes before adding it to the curry.
½ block of firm tofu, 1 tablespoon coconut oil, 1 tablespoon corn starch, ¼ teaspoon salt

Rinse your rice and cook it according to directions on the package.
Jasmine rice

When the tofu has about 10 minutes left, start cooking the sauce curry. Heat oil in large pan on medium heat for 1 minute. Add the Thai curry paste and tomato paste and cook for 2 minutes in the oil, stirring often so it doesn't burn.
1 tablespoon coconut oil, 3 tablespoons red Thai curry paste, 1 tablespoon tomato paste
Add the can of coconut milk, vegetable broth and sugar and bring to a low simmer. Simmer for 5 minutes until everything dissolves.
1 can coconut milk, 1 cup vegetable broth, 2 tablespoons granulated sugar
Gently bruise the kaffir lime leaves by crushing them in your hands a few times. This will bring out the flavor more. Add the kaffir lime leaves, vegan fish sauce, bell peppers and sliced mushrooms. Simmer for 2 minutes
1 tablespoon Vegan fish sauce, 8 kaffir lime leaves, 6 white button mushrooms, ½ red bell pepper, ½ green bell pepper
Add the broccoli and baked tofu. Simmer for 8 minutes. If the sauce starts to get too thick, add a dash or two more of vegetable broth.
1 cup chopped broccoli, ½ block of firm tofu
Turn off heat. Add basil and let sit for 5 minutes, so it wilts. Food is always better once it cools down a little bit
Handful of Thai basil
Serve over rice and ENJOY!

Use a full fat, canned coconut milk, not lite coconut milk. It will make this curry a lot more rich, creamy and delicious.

Kaffir lime leaves are a must, if you want this recipe to taste more authentic.

It's important to use a good quality red curry paste. Thai Kitchen. is the most readily available, and vegan, but it's not the most flavorful. If you want to take your curry to a whole new level, I recommend using the Measri brand. It's also vegan and doesn't contain fish sauce.

Baking the tofu before adding it to the curry will give it a better texture, but if you're in a hurry just throw it in.

Use vegan fish sauce, or substitute for soy sauce if you can't find this. It will deepen the flavor of the curry and add a nice saltiness.