Vegan Thai Red Curry with Stir Fried Veggies and Tofu

Thai Red Curry is a combination of strong and delicious flavors and tempting fragrance. This is a vegan recipe but you can add your choice of nuggets to make it the way you like. This curry has a special kind of pleasant savory taste also known as umami.

Vegan Thai Red Curry is made with a combination of flavorful important ingredients like coconut milk, Thai red curry paste, basil leaves, soy sauce, bamboo shoots, vegetables of your choice, and Tofu.

Thai red curry paste used in this curry is made with the combination of ingredients like dried red chilies,  lime or lemon zest, ginger or galangal, garlic, lemongrass, cilantro root or stem, and red onions. This paste is made extra spicy and salty. 

Thai Red Curry Paste

To know how to make Thai Red Curry Paste, Click the link below.

Thai Red Curry Paste recipe

Steps to make Vegan Thai Red Curry with stir fried veggies and tofu..

Preparation Time – 15 – 20 minutes

Cook Time – 20 minutes

Ingredients:

• 2 cups of coconut milk
• 1 cup of canned bamboo shoots (strips or sticks)
• 1 cup of home made Thai Red Curry Paste   (If you are using store bought paste take about 4 table spoon of red curry paste – one without shrimp)
• 1 tomato pureed or 1 and 1/2 table spoon of thick tomato paste
• 1 and 1/2 table spoon of soy sauce
• 2 table spoon of brown sugar or jaggery powder
• 5 kaffir lime leaves (optional)
• 1 cup of chopped basil leaves (if possible Thai Basil)
• 300 grams or one slab of extra firm or firm Tofu – cut them into small rectangular pieces
• 2 cups of water
• Salt to taste (Red curry paste has enough salt for this curry. So mostly you would not need to add salt. Add extra salt only if necessary.)
• Chopped Vegetables of your choice  – I have used carrots, red bell pepper, broccoli, Brussels sprouts, and zucchini. 
• 2 table spoon of cooking oil (of your choice)

Recipe:

• Rinse the bamboo shoots really well and boil them in water for 5 minutes. Drain and rinse them. Keep them on side.

• In a separate non stick pan take 1 table spoon of oil and heat it on medium flame. Add the cut tofu pieces to it and stir fry them until tofu turns light golden in color. Transfer them in the other plate.

• In the same pan add 1 table spoon of oil. Add the chopped vegetables of your choice and stir fry them on medium heat.

• In a separate heavy bottom pan or non stick pan, add 1 cup of coconut milk and heat it. Let it reduce for 2 – 3 minutes on a medium flame or until oil starts separating from milk.

• Add 1 cup of home made Thai Red Curry Paste or 4 table spoon of store bought red curry paste (vegan).

• Add tomato paste or pureed tomato. Stir the curry well and until the curry starts sizzling around the edges.
• Add remaining coconut milk and stir everything well and let the curry  boil. If it is too thick for you, add half cup of water and bring it to boil.
• Now add soy sauce, stir it well.
• Add brown sugar or jaggery powder and keep stirring.
• Now add kaffir lime leaves (optional) and a handful of basil leaves and stir the curry well.

• Now add stir fried vegetables to this curry. Mix everything well. Taste the curry for salt. 
• Thai Red Curry paste is salty, so you might not need to add salt to the curry. But if you need, add extra salt according to you taste.

• Now gently add Stir fried Tofu and mix them gently with the curry.
• Cook the curry and let it simmer for at least 10 minutes.
• Garnish it with basil leaves.

• Vegan Thai Red Curry with stir fried vegies and tofu is ready to eat.

• Serve it with your choice of rice.

Click the video below to see step by step recipe of how to make vegan Thai Red Curry.

Tips:

• You can add mushroom to the curry too. Stir fry them along with the vegetables. If you are using dried mushrooms, soak them in hot water for 30 minutes, drain them, and then add them to curry.
• If you want you can add your choice of nuggets instead of vegetables to this curry.