Delicious Thai Coconut Curry | Vegan Curry Recipe

This Thai coconut curry is so delicious – it’s creamy and citrus-y with a little bit of spice. It’s inspired by a thai red curry, but with a few additions that I think really take it to the next level. Vegan curries are some of my all time favourite recipes and I’m always looking for new and exciting ways to create more flavour.~

You can use whatever protein you like in this recipe, but I used just simple firm tofu that you can buy from the supermarket. I also make this thai coconut curry recipe regularly using tofu puffs. Tofu puffs are little cushiony cubes of tofu that have been deep fried to make them extra delicious and you can find these at most asian supermarkets. They soak up the flavour of this curry better than firm tofu so well worth trying if you haven’t already!

The base ingredients for the sauce are full-fat coconut milk, thai red curry paste, turmeric, tamarind paste, lime and sugar.

I like to use the “Thai Taste” brand of curry paste as I find it’s much more flavourful than some other versions, you may need to add a bit more curry paste if you’re using a supermarket brand. If you are vegan, make sure to check the ingredients list of the thai curry paste you’re using because some do contain shrimp paste or fish sauce.

You can use any fresh vegetables you like, I used red pepper and sugar snap peas because they play really well with the citrus-y base of this thai coconut curry.

You can use the low-fat kind of coconut milk if you prefer, but I don’t recommend using the kind you get in a carton. The canned stuff is best for this recipe.

As I mentioned above, use any fresh veggies you like or happen to have on hand. I think broccoli goes particularly well in coconut-based curries, but you could also use bok choy, mushrooms, baby corn – whatever you like or have in your fridge!

To prepare the tofu, simply chop into cubes before adding to a hot frying pan with some coconut oil. Season lightly with salt and fry on each side until golden and crispy. When it’s cooked, place onto some paper towel and set it aside for later.
If you are using tofu puffs, skip this step and just add the tofu to the curry when you add your vegetables.

Now would be a good time to prepare your rice using your preferred method. I like to cook it on the stove following a 1:2 ratio of rice to water. When it’s finished cooking, turn the heat off and let it sit for 5 minutes before serving.

To make the thai coconut curry start by heating some coconut oil in a heavy-bottomed pan. Add the sliced onion and thinly sliced bell pepper and fry for 5 minutes until the onion turns translucent. Now add in the turmeric and fry for a few more minutes until the turmeric really brightens in colour and fragrance.

Next you can add the red curry paste and fry for a few more minutes.

Next, add the coconut milk and stir well to combine all the ingredients. Now season the curry with the lime juice, sugar and tamarind paste.

Stir well to make sure the sauce is well combined before adding the tofu and sugarsnap peas. Simmer in the pan for 10-15 minutes until the vegetables have softened and brightened in colour.

Spoon the curry out into a shallow bowl or dish, leaving some space in the middle for your rice.

Fill a small bowl with your cooked rice and pack it in before carefully placing it in the middle of the curry for a super aesthetic thai cococnut curry (or just serve on the side!) Top with freshly sliced chilli and a wedge of lime!

Leftovers can be stored in an air-tight container in the fridge for 2-3 days, although I don’t recommend freezing as tofu will change texture.
You can save the sauce in the freezer, though, in in air-tight container. It will keep like this for a few months.

For more vegan curry recipes, click here!