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Red Thai Curry with Vegetables recipe

Updated: May 9, 2021

I love Thai curry- the simple mix of coconut milk with Thai curry paste and lots of veggies and Tofu makes this dish filling, hearty and yummy. ⁠⁠

My favorite flavor is Red Curry and I tried making it in a different way by adding some mushrooms and surprisingly it turned out to be so yummy.

Here's how to make this dish.

Ingredients⁠⁠ (Serves 2)

  • 1 can coconut milk⁠⁠

  • 2 tablespoons vegan Thai red curry paste- I prefer using MAESRI red curry paste but it's not vegan. Thai Kitchen is a vegan brand available on amazon that I used for this recipe.⁠⁠

  • 1 pack/2 cups sliced mushrooms⁠⁠

  • 1/2 cup water- add only if your curry becomes too thick⁠⁠

  • 1 cup Thai basil leaves (about 4-5 stalks) plus more for garnish⁠⁠

  • 4-6 hand-torn kaffir lime leaves- you can omit this if not available⁠⁠

  • 1 red, green, orange bell pepper sliced into thin 2-inch long strips⁠⁠

  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)⁠⁠

  • 2 cups of cubed tofu or half of one whole organic firm tofu (You can use potatoes instead of Tofu- it tastes so good!)

  • 1 ½ tbsp Palm sugar or coconut sugar⁠⁠

  • 2 tsp fresh lime juice⁠⁠

  • Garnishes/sides: a handful of chopped fresh basil.


* Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.⁠⁠

* Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil. ⁠⁠

* Add the mushrooms, bell peppers, and carrots- stir for 5 minutes.⁠⁠

* Toss in the Thai basil leaves, palm sugar, cubed tofu, and then the kaffir lime leaves.⁠⁠

* Cook for 5 more minutes. Then, turn off the heat and cover for 20 minutes. Let the veggies cook under the steam.⁠⁠ Garnish with basil.

* Serve warm alongside a bowl of Jasmine rice.⁠⁠


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