This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It’s the perfect winter warmer for these cold evenings!
Well hello again, have you all enjoyed a few days’ break since Christmas day? There’s part of me that can’t believe it’s already Friday tomorrow, and even more of me that can’t believe it’s 2017 in 2 days. I’m not really sure where this year has gone, and it’s been a pretty tough one for everyone, so I feel very ready to welcome next year.
This week between Christmas and New Year is always a strange one. On one hand, all I want to do is veg out and relax after the crazy festive season, but at the same time I’m kind of sad Christmas is over for another year. That’s where nice, warm bowls of comforting food like this one come in!
Related: Turmeric Coconut Vegetable Curry
I’ve been a fan of all things curry for as long as I can remember, and they are one of the easiest things to make vegan. Just make sure you have a vegan red curry paste (they often contain fish sauce). Luckily, in my grocery store there’s a brand called “Alnatura” that sells a brilliant vegan one.
There are not many ingredients in this sauce. Red curry paste is enough of a powerhouse in itself that you don’t need to add many more things. All I add is some onion, fresh ginger, a little chilli paste for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.
This is the perfect meal to tide you over in these few days before new years eve, use up any leftover veg you have and curl up on the sofa with a Christmas movie!
Red Thai Coconut Curry
Ingredients
Sauce
- 1 White Onion finely diced
- 1 thumb sized Piece of Ginger minced
- 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
- 2 x 400ml cans Coconut Milk
- 2 tsp Chilli Paste (sambal oelek)
- 4 tbsp Soy Sauce
- 1 tsp Rice Wine Vinegar
Vegetables
- 1 head Broccoli cut into florets
- 6-7 Small Potatoes quartered
- 1 large handful Green Beans
- 1 cup Frozen Peas
- 1 block (250g) Tofu cut into 1 inch cubes
- 1 large handful Spinach
Toppings
- 1/2 Red Onion
- 1 Red Chilli
- Fresh Coriander
- Sesame Seeds
Instructions
- First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
- While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
- Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
- In another frying pan, heat a little oil and fry the tofu until it’s golden on all sides.
- Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
- Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.
Just tried this. So easy and so good! I like how fresh it feels with the vegetables and toppings you have chosen. Thank you for the recipe!
Woo so happy you liked it Christine!
Did I buy the wrong coconut milk? :( I made this recipe but its not as thick, its watery. I mean it still taste good but I want to know what I did wrong!
If your coconut milk is a little watery, use a little bit of corn starch as a thickening agent :) You could also probably use one can coconut milk and one can coconut cream.
Great tip! Coconut milk can vary a lot from brand to brand. My Go To brand is Thai kitchen – it’s quite thick already :)
I often omit the watery part of the coconut milk. Just use the fatty heart clogging white part for thicker and creamier sauce.
Obviously not soy sauce if it’s a vegan curry
OMG! This looks so delicious. Reminds me of when I was in Thailand. Definitely pinning to make later :)
Hi Lauren. Would you happen to have nutritional info on this dish?
Thanks!
Diane
Hi Diane, not currently but that’s something I’m planning to add to all my recipes in the future!
Hi Diane, not currently but that’s something I’m planning to add to all my recipes in the future!
Is this a mild tasting recipe? If not, how could I alter it?
Hi Gianna! It really depends how spicy your curry paste is. Choose one that is mild if you don’t like it too spicy, or just reduce the amount of paste :)
Use yellow curry paste if you want it mild.
I tried printing the recipe.. Page not found?
Hi Angelina, so sorry for the inconvenience, and thanks for letting us know, we’ve fixed it now so you should be able to go ahead and print it :)
Red Thai Curry is one of my favorites! And as usual, your photos are stunning. :)
Thanks Sylvie! Red curry is one of my favourites too!