Easy Vegan Thai Red Curry

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You will enjoy making this Vegan Thai Red Curry right at home! Its packed with flavor and quick enough for a weeknight meal. Comfort in a bowl!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Thai

Servings: people

Calories: 501.25kcal

Author: Crystal Yentzen

Ingredients

1 cup jasmine rice
14 oz crispy pan seared tofu see recipe (optional)
2 tablespoon avocado oil
13.5 oz coconut milk see notes
1 cup vegetable broth low sodium
3 tablespoon red curry paste vegan red curry paste
1 tablespoon tomato paste
2 tablespoon coconut aminos Coconut Aminos
1 yellow onion diced
1 red bell pepper sliced into thin strips
1 Japanese eggplant or half of a regular eggplant, diced
2 cups mushrooms sliced
½ cup bamboo shoots canned
1 tablespoon ginger minced
4 cloves garlic minced
1 tablespoon sugar vegan sugar
½ teaspoon salt more to taste

Instructions

Prepare jasmine rice according to package.
Prepare tofu according to Crispy Pan Seared Tofu Recipe. Set Aside.
Prep vegetables.
Heat oil in a large heavy bottom pan over medium heat.
Add diced onion and saute about 7-8 minutes or until translucent stirring frequently. Add a splash of water as needed to deglaze the pan.
Add minced garlic and ginger. Stir for 1 minute.
Add red chili paste and tomato paste. Stir for an additional minute.
Add in coconut milk, vegetable broth, coconut aminos, sugar, and salt. Stir until well combined.
Add bell pepper, mushrooms, and eggplant to broth mixture. Partially cover with a lid and cook for 10 minutes stirring a few times.
Remove lid and add tofu and continue to cook for an additional 5 minutes or until vegetables are tender.
Remove from heat and stir in rice vinegar.
Serve over jasmine rice and garnish with fresh cilantro and lime wedges.
Happy Eating!

Notes

You can skip tofu and add extra veggies for a wonderful vegetable curry.

Use full fat canned milk for rich and decadent curry. Opt for light canned to save on fat and calories.

Try adding a splash of rice vinegar add the end of cooking as it brightens up the dish.

For spicier curry (I can take some heat) try adding this Korean Hot Pepper Powder. A little bit goes a long way and it adds flavor. Or you could spice it up by adding a chopped fresh pepper along with the garlic and ginger.

Store leftovers (rice separate from curry) in the refrigerator for up to 4 days.

Nutrition