Vegan Thai Red Curry Recipe

45 mins, medium, Serves 4
Indulge in the fragrant and spicy flavors of this vegan Thai red curry, packed with a colorful array of fresh veggies and tender, soy-free tofu. The creamy coconut milk-based sauce is infused with a medley of aromatic herbs and spices, including lemongrass, ginger, and garlic, delivering a burst of flavor with every bite. Whether you're a vegan foodie or a Thai cuisine enthusiast, this dish is sure to satisfy your cravings for bold and authentic flavors.
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This Soy-Free Tofu's versatility shines through as it adds a perfect plant-based protein to any curry, and its tender and delicate texture absorbs flavorful spices and herbs making it a delicious addition to any soup.


  • 1" piece fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 1 shallot, peeled and thinly sliced
  • 2 stalks lemongrass, cut off bottom half, trim and thinly slice (keep top part whole)
  • 100g red curry paste
  • 2 tbsp veg oil
  • 500 ml coconut milk
  • 300 ml veg stock
  • 1 pack Big Mountain Foods Soy-Free tofu, cubed
  • 1 red bell pepper, trimmed and cut into bite sized chunks
  • 1 yellow bell pepper, trimmed and cut into bite sized chunks
  • Handful of snap peas, trimmed and cut into bite sized chunks
  • Handful of Hon-shimeji mushrooms, trimmed
  • 1 lime juice
  • 4 kafir lime leaves or 2 stalks thai basil leaves rolled and thinly sliced (optional garnish)

Recipe Preparation

  1. On low heat add oil and then ginger, garlic, shallot, and lemongrass to a heavy bottomed pot
  2. Smash the whole top piece of lemongrass with the back of a knife to release oils and reserve for later
  3. Meanwhile stir often. after 2-3 minutes add the curry paste and continue to stir another 2-3 minutes
  4. Add half the coconut milk and cook over med heat until sauce begins to split then, add rest of coconut milk and veg stock
  5. Add tofu and all of your veg and your whole lemongrass then simmer 10-15 minutes and taste
  6. Adjust seasoning to taste and finally add lime juice and garnish if using. Discard whole piece of lemongrass
  7. Serve on top of coconut rice or vermicelli noodles

Check the tutorial here.