Easy Vegan Thai Red Curry Recipe - Sandhya's Kitchen (2024)

Ingredients & Substitutions

• Thai curry paste: This is the base of the dish and provides most of the flavour. Red curry paste is made with red chilli peppers, garlic, ginger, lemongrass, coriander, cumin, and other spices. You can either make your own paste at home or use a store-bought version that is vegetarian, vegan, and gluten-free. I use Tesco brand of Red Curry paste that is suitable for vegans.
• Coconut milk: This gives the curry its signature creamy texture and a hint of sweetness. It’s important to use full-fat coconut milk for best results.
• Coconut oil: This is used to sauté the ginger, garlic, and onions, and adds a subtle coconut flavour to the dish. You can sub with any alternative neutral flavour oil.
• Vegetables: Use any combination of vegetables you like, but some good options include bell peppers, broccoli, carrots, mushrooms, and snow peas. Aim for about 2.5 cups of chopped vegetables.
• Soy sauce or tamari sauce: This adds a rich, umami flavour to the curry.
• Sugar: A touch of sugar balances out the flavours and helps to cut the spiciness and tanginess of the curry paste.
• Rice vinegar: This adds a tangy, slightly sour note to the dish.
• Thai basil and coriander leaves: These fresh herbs add a burst of flavour and aroma to the finished dish.
• Lime juice: A squeeze of fresh lime juice right before serving brightens up the flavours and adds a refreshing touch.

How to make Vegan Thai Red Curry on Stove Top – Step by Step:

1. Heat oil in a pan, add finely chopped onions, and ginger-garlic. Sauté for 2 minutes until onions are translucent.
2. Add Thai Red Curry Paste along with 1 tablespoon of coconut milk.
3. Fry the red curry well until it releases the aroma, for about 3-4 minutes.
4. Add Coconut milk and 1/4 cup water. Stir the red curry paste and coconut milk.
5. Add soy sauce, rice vinegar, salt, and sugar. Stir well.
6. Add 2 1/2 cups of vegetables. Stir to combine. Cover and cook for 5 minutes until vegetables are still a little crunchy.
7. Taste and season more if needed. Tip in Thai basil and a squeeze of lime juice.
8. Garnish with red chilies, Thai basil, and coriander. Serve authentic Thai red curry with steaming rice.

Serving Suggestions

This aromatic Vegetable Thai red curry can be served with a variety of sides

1. Rice: Serve the curry with a side of steamed jasmine rice, basmati rice or brown basmati rice.
2. Noodles: Thai red curry can also be served with noodles, such as rice noodles or egg noodles.
3. Vegetables: Serve the curry with a side of roasted mixed vegetables or air fryer roasted broccoli, air fried cauliflower, or sautéed bell peppers.
4. Naan or Roti: If you prefer to have bread with your curry, you can serve it with homemade naan bread or chapatis.

Storing leftover Vegan Thai red curry

Refrigerate: Once the curry has cooled down, transfer it to an airtight container and refrigerate it. It can be stored in the refrigerator for up to 3-4 days.

Freeze: If you don’t plan to eat the leftover curry within a few days, you can freeze it. Transfer the red curry to a freezer-safe container and freeze it for up to 3 months.

Thaw: Thaw the frozen red curry in the refrigerator overnight before reheating. Alternatively defrost in the microwave.

Reheat: To reheat the curry, you can either use the stovetop or microwave. If using the stovetop, transfer the curry to a saucepan and heat it over low heat, stirring occasionally, until heated through. If using a microwave, transfer the curry to a microwave-safe bowl, and heat it in 30-second intervals, stirring in between, until heated through.

Add liquid: When reheating the curry, you may need to add some liquid, such as water or coconut milk, to thin it out and bring it back to its original consistency.

FAQ’s

Where can I buy Vegetarian Thai curry paste in UK?

Supermarkets such as Tesco sell Thai curry paste in their international food aisles or in the Asian food section.

Is Thai red curry vegan?

Thai red curry can be made vegan by using plant-based ingredients such as vegetables, tofu, and plant-based protein instead of meat or seafood.

What vegetables can I add to Thai red curry?

You can add a variety of vegetables to Thai red curry such as bell peppers, broccoli, zucchini, carrots, sweet potatoes, and eggplant.

Can I make Thai red curry without coconut milk?

Coconut milk is a traditional ingredient in Thai red curry and adds richness and creaminess to the dish. However, if you are allergic to coconut or prefer not to use it, you can use other plant-based milk such as almond milk or soy milk instead.

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