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Vegan Thai Red Curry

Edward Daniel01.9K views

A delicious and easy-to-make vegan Thai red curry recipe, featuring a rich and aromatic coconut-based sauce, served with a variety of colourful vegetables and tofu. This dish is perfect for a quick and easy meal after a long day, or as a romantic dinner with a spicy kick. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Rich aromatic coconut-based Vegan Thai Red Curry with mange tout, baby corn and shiitake, aubergine and tofu.

Get a spicy kick. And, release your inner child.

This dish is a testament to the fact that vegan food can be both exotic and familiar, with a spicy kick that will leave you wanting more.

When to make:

Make this:

  • When you need a quick and easy meal after a long day
  • When you’re looking for a romantic dinner with a spicy kick
  • When you’re seeking a unique Sunday brunch served with steamed rice and veggies
What inspired me:

I drew inspiration from my non-vegan past, when I’d indulge in this dish at Thai restaurants. The rich and creamy texture left a lasting impression on me, and I wanted to recreate it without the fish sauce. Notably, most Thai red curries use fish sauce. By making my own paste, I’ve created a recipe that’s not only delicious but also incredibly quick to prepare.

Recipe Highlights:
  • Vegan: This dish is completely plant-based and free from animal products
  • Quick and Easy: You can whip it up in just 20 minutes, making it perfect for a busy day
  • Aromatic and Spicy: The combination of coconut milk, Thai red curry paste, and your choice of vegetables will transport your taste buds to Thailand
  • Customisable: Feel free to add or substitute your favourite vegetables to make this dish your own
What equipment to use: 

For this recipe, I suggest:

Grinder

Stove

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Vegan Thai Red Curry

#
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1tbs rock salt
  • cold water
  • 200g tofu
  • For red paste
  • 1 stick of lemon grass
  • 2 red chillies
  • 4tsb coconut oil
  • 2 shallots
  • 1 aubergine, sliced into small squares
  • 400ml coconut milk
  • 500ml water
  • 1tsp galangal, sliced
  • 2 kaffir lime leaves
  • 2tbs tomato puree
  • 2 cloves of garlic
  • 100g baby corn
  • 100g mange tout
  • 75g shiitake mushrooms, sliced
  • 2tsp lime juice, fresh
  • 1/2tsp salt

Instructions

    1. Mix the salt with cold water. Place into a tray. Slice the tofu into squares, with a centimetre in thickness. Place into the tray of salt and water and leave to one side.
    2. To make the red paste, place the lemon grass and chillies into a grinder and grind until roughly chopped. Set to one side.
    3. Sauté the shallots in two tablespoons of oil in a large saucepan, until the shallots turn translucent. Add the aubergines and sauté until they soften.
    4. Add the coconut milk, water, lemon grass, chillies, galangal, kaffir leaves, tomato puree, garlic and bring to the boil. Switch off the heat and place the lid on top.
    5. Remove the tofu. Pat dry with a clean dish clothe. Place the tofu with the remaining oil and cook both sides until golden brown.

    Top tip – I find the best way to fry tofu is to have it soaked in salted water first. This opens up the tofu so that it is able to absorb the oil as it fries.

    1. When ready to serve, add the tofu, baby corn, mange tout, shiitake mushrooms, lime juice and salt and serve with either rice or with noodles.

    Top tip – I prefer having my vegetables raw or uncooked, where possible, so this is why I leave these ingredients to last and just add before serving. It gives a much crunchier wholesome dish.

     

     

 

 

 

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