This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!

Overhead view of Thai red curry in enamel Dutch oven with wooden spoon, tea towel, and sprig of parsley

Takeout Thai food is good, but when you can make it at home, it’s even better!

Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.

My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.

Why You’ll Love This Thai Red Curry Recipe

  • Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste, every bite is a burst of deliciousness.
  • Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
  • Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
  • Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.
chopped broccoli and bell peppers on a cutting board

Notes on Ingredients

Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.

For the Tofu Marinade:

For the Red Curry:

  • Coconut oil
  • Red curry paste
  • Garlic
  • Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
  • Garlic 
  • Seasonings – Sea salt and ground black pepper
  • Coconut sugar or raw sugar
  • Light soy sauce – Or liquid aminos, or tamari.
  • Coconut milk – You can use full-fat coconut milk or lite.
  • Lime juice
  • Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
  • Sambal oelek or sriracha – These are optional.

What Is Red Curry Paste?

Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.

How to Make Vegan Thai Red Curry With Tofu

I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.

Tofu cubes in metal bowl with marinade

Make the Tofu

  • Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
  • Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
  • Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.

Assemble and Cook the Dish

  • Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
  • Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes.
    Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat. 
  • Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice, or naan and a lime wedge.
Wooden spoon stirring Thai red curry

Tips for Success

  • Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
  • Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
  • Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
  • Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.
Overhead view of vegan Thai red curry in white Dutch oven

How to Store and Reheat Extras

  • Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
  • Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.

Enjoy friends! If you make this vegan Thai red curry recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Close up shot of vegan thai red curry in a white pot with a spatula in it.

Thai Red Curry with Tofu

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This Thai Red Curry with Tofu is packed with bold flavours and fresh veggies!
5 (from 179 ratings)
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Ingredients

Tofu Marinade

  • 1 (16 ounce) block firm tofu, or extra firm tofu, pressed for about 30 minutes
  • 3 tablespoons coconut milk
  • 1 teaspoon red curry paste
  • salt and pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon coconut oil

Thai Red Curry

  • 2 tablespoons coconut oil
  • 2 tablespoons red curry paste
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • 1 head broccoli, chopped
  • 1 medium red bell pepper, cut into strips/spears
  • 1 medium green bell pepper, cut into strips/spears
  • 3 carrots, cut into strips/spears
  • 3/4 teaspoon sea salt, to taste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon coconut sugar, or raw sugar
  • 1 tablespoon light soy sauce, or liquid aminos or tamari
  • 1 can (383g) coconut milk, full fat or lite
  • juice of a lime
  • 1 bunch Thai basil, washed or chopped, (optional)
  • 1/2 tablespoon sambal oelek, or Sriracha, (optional, for heat)

Instructions 

Tofu Marinade

  • Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
  • Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it's all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
  • In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

  • In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
  • Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
  • Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
  • Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
  • Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
  • Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes

How to store: You can store this dish in the fridge for about 3-4 days, then reheat it in either the microwave or a saucepan on the stovetop.
How to freeze: Freeze Thai red curry in an airtight storage container for up to 3 months. Let it thaw in the refrigerator before reheating.

NOTES

Prep time doesn’t include time for tofu to press.
If you don’t have Thai basil, you can use a subtle mint, or parsley, or leave it out!
Calories: 383kcal, Carbohydrates: 22g, Protein: 12.5g, Fat: 28.1g, Saturated Fat: 18.7g, Fiber: 5.6g, Sugar: 7.7g

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Thai
Course: Dinner, Lunch
Author: Jessica Hylton