Spicy Thai-Style Red Curry

3.8 (12 reviews)
Vegan

Spicy Thai-Style Red Curry

  • Prep Time 15 minutes
  • Cook Time 25 minutes
  • Servings 6
Print

Ingredients

  • 1/4 yellow onion, diced
  • 1 Tbsp. fresh ginger, minced
  • 4 cloves garlic, minced
  • 2-3 stalks lemongrass, diced
  • 1 large red bell pepper, cut into strips
  • 6 large carrots, diced
  • 1/4 cup vegan red curry paste
  • 12 oz. light non-Thai coconut milk
  • 12 oz. non-Thai coconut cream
  • 2 cups vegetable broth
  • 12-oz. bag frozen peas
  • 1 lb. firm tofu, pressed and cut into cubes
  • 12-15 fresh basil leaves, torn
  • Sriracha sauce, to taste
  • Rice noodles (optional)
  • Steamed rice (optional)

Instructions

  • Warm the coconut oil in a large pot over medium heat, then add the onion and cook until they become translucent, about 5 minutes. Add the ginger, garlic, and lemongrass and cook for about a minute, or until fragrant.
  • Add the bell peppers and carrots, cooking for about 3-5 minutes. Stir in the curry paste and cook for another minute.
  • Add the coconut milk, coconut cream, and broth into the pot and bring to a boil.
  • Reduce to a simmer and add the remaining ingredients. Cook for about 5 to 10 minutes, stirring occasionally.
  • Serve with steamed rice, rice noodles, or on its own as a soup.
Rated 3.8/5 based on 12 reviews
GET PETA UPDATES
Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.