Vegan Thai Red Curry
This vegan Thai red curry is straightforward to prepare and made with pantry-friendly ingredients. It has a perfect blend of spicy, sweet, and savory, all wrapped up in a comforting bowl. Serve it with rice and cilantro for a balanced weeknight meal!
If you’re craving takeout without the hefty price tag, this vegan Thai red curry is here to save the day! It’s my go-to when I want something comforting yet healthy. For an equally wholesome dish like this recipe, check out my butternut squash curry.
Why I love this recipe
Thai cuisine always has the perfect blend of salty, sweet, sour, and spicy. That’s exactly what I’ve done in this vegan Thai red curry recipe. It’s incredibly easy to make, yet the complex flavors make it hard to believe how little effort goes into it!
With minimal prep and a one-pot cooking method, itโs perfect for busy weekdays when you’re short on time. I incorporate staple ingredients like tofu, coconut milk, and a medley of fresh vegetables to keep this dish budget-friendly and nutritious.
The kabocha squash is really what sets this curry apart. It tastes like a cross between butternut squash and sweet potato. Plus, you have the added benefit of not having to peel the skin since it’s edible!
“Made this tonight to use a kabocha squash we received in our CSA box. Once the prep was complete, the curry came together quickly. The flavor was delicious and it was beautiful in the bowl Definitely will make this again.” โ JENNIFER
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Ingredient notes
You don’t need to break the bank for this vegan Thai red curry! Find an ingredient breakdown and suitable substitutes below.
Extra-firm tofu
This type of tofu is dense and holds its shape well, making it ideal for absorbing the curry’s flavors without falling apart.
Substitute: Firm tofu is the next best option, followed by tempeh.
Cashews
These nuts bring a slightly crunchy, creamy texture and a rich, buttery flavor. Both raw and roasted cashews work well here. I recommend using an unsalted variety.
Substitute: Almonds or peanuts offer a similar crunch and richness.
Kabocha squash
Provides a sweet, nutty flavor with an ultra-creamy, buttery texture. You should be able to find kabocha squash in the produce section of most grocery stores, but it’s the easiest to find at Asian food markets.
Substitute: Butternut squash or sweet potatoes can be used for a similar sweetness and creamy texture. Just note that you should peel both of these.
Red curry paste
Also known as kreung gaeng phet daeng, this paste blends lemongrass, galangal, red chilis, and other spices. The heat varies per brand, so you can easily customize it. I typically useย Arroy-Dย since it doesnโt contain shrimp paste.
Substitute: Try green curry paste for a fresher and slightly milder flavor.
Coconut milk
Full-fat canned coconut milk adds creaminess and balances the spices in the curry. Lite coconut milk or coconut milk from a carton won’t do the trick here.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn the easiest way to make vegan Thai red curry with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Step 1
Drain and press the tofu for at least 15 minutes to remove excess moisture. This ensures it absorbs the flavors of the curry better.
Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top (like a cast-iron skillet).
Step 2
If you’re using raw cashews, spread them on a baking sheet and roast at 250 degrees Fahrenheit for 15-20 minutes, stirring occasionally, until golden brown. Wash the squash, then cut it in half, remove the seeds, and chop it into 1-inch cubes.
A sturdy knife and a little patience are key to safely cutting kabocha squash. The skin is edible and softens during cooking, so there’s no need to peel it.
Cooking
Step 1
In a large pot, melt some coconut oil over medium heat. Add minced shallots, ginger, garlic, and Thai chilis, sautรฉing until fragrant, about 2-3 minutes.
Cooking these ingredients first releases their essential oils, creating a flavorful foundation for the curry.
Step 2
Stir in the red curry paste and julienned bell pepper and cook for another 1-2 minutes. Then add the kabocha squash chunks and stir everything again.
Step 3
Mix in coconut milk, vegetable broth, coconut sugar, tamari, and tofu cubes. Bring the curry to a simmer, then cover the pot and cook it on low-medium heat for about 10-15 minutes until the squash is tender.
Keep the curry at a gentle simmer to allow the flavors to meld together without overcooking the vegetables or curdling the coconut milk.
Step 4
Add baby spinach, lime juice, lime zest, and roasted cashews to the pot. Cook it with the cover on for an additional 4-5 minutes.
Adding lime juice and zest towards the end preserves their bright, acidic notes, which balance the curry’s richness. Don’t add these too early!
Step 5
Taste and adjust the seasoning with salt and black pepper as needed. Serve the curry warm with a side of jasmine rice, garnished with cilantro, Thai basil, or lime wedges. Happy eating!
Expert tip
The secret to Thai cooking is the balance of flavors โ sweet, sour, salty, and spicy. Use a high-quality red curry paste and add aromatics like shallots, garlic, and ginger before adding liquids to intensify their flavors.
Taste the curry before adding coconut sugar and tamari so you can balance it to your preferred amount of sweetness and saltiness.
To customize the heat, start with one chili if you’re unsure about the spice level. You can always add more later! It’s also important to use fresh lime juice! The bottled version is no match in terms of flavor.
Cooking tips
Use fresh ingredients: Fresh ginger and garlic make a world of difference! Skip garlic and ginger paste for the best flavor in your curry.
Cut vegetables uniformly: Try to cut the kabocha squash and other vegetables as evenly as possible so they all cook at an even rate.
Prep ahead: Chop all your vegetables and have your ingredients measured and ready to go for an easier and more enjoyable cooking process.
Frequently asked questions
The spice level depends largely on the number of Thai chilis and the amount of red curry paste you use. Start with less and adjust both to your liking.
The kabocha squash should be tender enough to pierce easily with a fork, but it shouldn’t be falling apart.
A small cornstarch slurry can help thicken the curry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry, then simmer for a few more minutes.
Storing & reheating
Like other curries, this vegan Thai red curry makes great leftovers! Let it cool to room temperature before storing.
Fridge
This curry can be stored in the refrigerator. Place the cooled curry in an airtight container and refrigerate it for up to 3-4 days. I prefer glass containers since they don’t absorb the curry’s color or aroma.
Freezer
Freezing is another great option for extending the life of your vegan Thai red curry. You can freeze it in portion-sized, freezer-safe containers or zip-top bags. It will keep well for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating
Gently reheat the curry on the stovetop over low, stirring occasionally, until heated through. If it’s too thick, add some water or coconut milk to thin it again. You can also microwave it in 30-second intervals, stirring in between.
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Recipe
Easy Vegan Thai Red Curry
Equipment
- Large pot
- Chef knife
- Cutting board
Ingredients
- 1 brick extra-firm tofu
- ยพ cup whole raw cashews
- 5-6 cups kabocha squash
- 2 tablespoons coconut oil
Vegetables
- 2 medium shallots, finely minced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1-2 Thai chilis, minced
- 1 large red bell pepper, julienned
Broth
- 3 tablespoons red curry paste
- 2 cups full-fat coconut milk
- 2 cups vegetable broth
- 2-3 tablespoons coconut sugar
- 1 ยฝ tablespoons liquid aminos or tamari
- 2 tablespoons lime juice
- ยฝ tablespoon lime zest
- 2 cups baby spinach
Garnishes
- Lime wedges
- Roasted cashews
- Cilantro
- Thai basil
- Rice, brown or white
Instructions
- First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.
Roasted Cashews
- If you don’t have cashews that are already roasted, spread ยพ cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.
- Turn a toaster oven or oven to 250ยฐF. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.
Kabocha Squash
- Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.
- Chop the squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, also cut the tofu into ยฝ-inch chunks.
Curry
- Melt 2 tablespoons of coconut oil in a large pot over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook for 2-3 minutes until fragrant.
- Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.
- Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer but not boiling (you may have to reduce it to low or just above).
- Simmer the curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.
- Taste and season with salt and black pepper to your preference. Serve this curry warm with jasmine rice and a garnish of cilantro, Thai basil, and lime wedges. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Made this tonight to use a kabocha squash we received in our CSA box. Once the prep was complete, the curry came together quickly. The flavor was delicious and it was beautiful in the bowl Definitely will make this again.
Hi Jennifer,
We’re happy you enjoyed the recipe! Thanks so much for leaving your feedback ๐
Followed most of the original recipe but added veggies we needed to use up (mushrooms & green beans). Couldnโt find Thai chilli so used one med jalapeรฑo. Not too spicy. Will add a more spice next time. Very tasty and good reviews from family of 5.
Hi Tana!
That’s awesome to hear everyone enjoyed the recipe, especially with a family of 5! Great recommendations for the tweaks ๐