This Thai red vegetable curry is super quick to make, delicious and spicy. It’s easily adaptable if you don’t like your curry too spicy – just use fewer chillies (check the recipe notes below), you can also adapt the sweetness and saltiness to your taste too. Hope you love it!
For the paste:
- 5 dried red chillies (soaked for at least 15 minutes)
- 5 red chillies
- 3 bird eye chillies*
- 1 tbsp yellow bean paste*
- 1 tbsp cumin powder
- 4 cloves garlic
- 1 stick lemongrass*
- 2 shallots
- 1 inch piece galangal*
- 3 kaffir lime leaves
- 1 red bell pepper
For the curry:
- Red curry paste (whole amount)
- 1 stick lemongrass
- 2 x 400ml tins coconut milk
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar*
- 2 kaffir lime leaves – bashed
- 100g baby corn – chopped into thirds
- 100g sugar snap peas
- 200g tenderstem broccoli
- 280g firm tofu* – cubed
- 1 tbsp vegetable oil (optional)
- Put all of the red curry paste ingredients in a blender or a pestle and mortar. Grind by hand or blitz until smooth. If using a blender you may need to add about 1-2 tablespoons of water to loosen the paste up a bit.
- Heat a wok over a medium-high heat, pour in the oil (if using) and then add in all of the paste. As long as your wok is non-stick you won’t need any oil.
- Stir the paste and then add in a couple of tablespoons of coconut milk, lemongrass, kaffir lime leaves and the tofu.
- Continue stirring for a few minutes. Your kitchen should be smelling fragrant by this point!
- Chuck in the rest of the coconut milk.
- Bring to the boil, then reduce to a gentle simmer for 5 minutes.
- Pour in the soy sauces, sugar and vegetables.
- Simmer for another 5 minutes.
- Taste, and add in more sugar if you’d like it sweeter (and less spicy) or more light soy sauce if you’d like it saltier. The vegetables should be tender but not soft by this point.
- Remove from heat, then take out the kaffir lime leaves and lemongrass.
- Serve with Jasmine rice and enjoy!
* if you don’t want the curry to be too spicy, omit the bird eye chillies
* if you can’t find fresh galangal you can use ginger instead, or buy this galangal in a jar. Use 2 teaspoons in the curry paste.
* if you can’t find fresh lemongrass, you can buy that in a jar too. Use 2 teaspoons in both the paste and the curry sauce.
* It’s traditional to use palm sugar in Thai cooking, but brown sugar is more readily available in the west. You could also use coconut sugar or white sugar.
* We use the 280g of tofu by Tofoo Co. In our opinion, it’s the best tofu on the market in the UK. You can use whatever tofu you can find, as long as it’s around 250g - 300g there will be enough for the meal. We know that packs of tofu come in all different sizes. Just make sure it’s firm tofu, not silken.
* if you don’t want to make the paste at home, you can use this Thai Taste red curry paste instead. It’s super tasty and accidentally vegan.
* Yellow bean paste is a fermented soy bean paste, that adds an umami flavour. If you don't have any, use white miso paste.
- Category: Dinner
- Method: Simmer
- Cuisine: Thai
Keywords: Vegan Thai red curry, Thai red vegetable curry, Thai curry