Vegan Thai Red Curry
Rich, fragrant, and deeply satisfying, this Thai red curry delivers everything you want from a restaurant-quality bowl — bold heat, creamy coconut sauce, and tender vegetables — all from a single skillet. The key to making it work without any animal products is leaning into ingredients that already bring serious depth: vegan red curry paste bloomed in hot oil, full-fat coconut milk for that silky body, and fresh lemongrass and ginger to build an aromatic base that smells absolutely incredible. Tofu gets seared until deeply golden before it ever touches the sauce, which means you get satisfying, slightly crispy cubes that hold their shape instead of turning soft and bland. Red bell pepper and zucchini simmer just long enough to stay a little toothsome, and a handful of baby spinach wilts in at the very end for color and freshness. A final squeeze of lime juice brightens the whole pot and ties every layer of flavor together. Served over fluffy jasmine rice with optional Thai basil and sliced chili on top, this makes four generous portions that feel genuinely indulgent — no compromises required.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil, divided
- ¼ tsp salt
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp vegan red curry paste
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1 red bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced into half-moons
- 2 cups baby spinach
- 4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced (optional)
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tbsp fresh ginger, grated
For serving
- 2 cups jasmine rice
- ¼ cup fresh thai basil leaves (optional)
- 1 lime, cut into wedges (optional)
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Cook the jasmine rice according to package directions in the medium saucepan. Keep warm.
- 2
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, season with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.
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