Red Thai Curry
Make a large vegan red Thai curry with roasted veggies, tofu, and coconut milk. Tips for swaps, storage, reheating, and dialing spice.
This is a big recipe with the goal of having lots of left overs. Store in an airtight glass or plastic container in the fridge for up to 4 days, or freeze in an airtight container for a few weeks.
Yield: 8-10
- Roast root vegetables first and press tofu for best texture; then simmer with coconut milk and curry for a rich sauce.
- This recipe is flexible: swap in seasonal veggies, use meat if you prefer, and adjust curry amount to control heat.
- Store in an airtight container up to 4 days in the fridge or freeze; reheat gently with a splash of liquid to restore creaminess.
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Preparation Instructions:
Set the oven to 400 degrees. Cube the potatoes into small cubes and cut the carrots down the middle and then cut into small pieces, roughly the same size as the potatoes. Use about 4 tablespoons of oil to coat evenly, then put on a pan and cook until tender, about 20 minutes (check with a fork after 15).
Cube the garlic and onions. Heat the oil on medium heat in a large saucepan and add the garlic and onions, stirring occasionally for about 5 minutes until the onions are translucent.
Cut the tofu into small cubes and set on a pile of folded paper towels, and then take a few more folded paper towels and push firmly down on the top of the tofu to dry it completely. Add the tofu cubes to the pan and sauté lightly.
Add 1 can of coconut milk to the pan with the garlic, onion and tofu. Add the Thai Red Curry Powder and stir into the milk. Add the other can of milk and 1 cup water.
Cut the mushrooms, bell peppers, green beans, asparagus and add to the pan. Add the cooked potatoes and carrots. Stir together thoroughly. Add salt to taste (I typically add about a tablespoon).
Cook your favorite rice according to the package’s directions to serve with the curry.
To serve: put 1/2 – 1 cup of cooked rice in a bowl, then pour the curry on top. Put a few pieces of cilantro on top and the juice of a lime.
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More About This Recipe
Use this recipe as a starting point – if you see some seasonal vegetables for sale and want to add them, do it! Just be sure to know how long you should cook them for, if at all, before adding them to the mix – carrots will need to be baked (my preferred method) or boiled to make them soft, while things like asparagus and bell peppers can simply be left raw and tossed in at the end, or sautéed lightly in oil if you prefer them to be a bit softer. As a vegetarian who consumes little dairy, this is a vegan recipe that uses tofu, but you can easily cube and cook meat for it instead
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
How long will this curry keep in the fridge or freezer?
Store in an airtight glass or plastic container in the fridge for up to 4 days. For longer storage freeze in a sealed container; quality is best within a few weeks but it can keep 2 to 3 months. Thaw overnight in the fridge before reheating.
Can I use Thai red curry paste instead of curry powder?
Yes. Paste is more concentrated and oily with fresh aromatics. Start with 1 to 2 tablespoons of paste for this batch, stir it into the warm coconut milk, then taste and add more if needed. Reduce added salt since some pastes are salty.
What is the best way to press tofu for this recipe?
Drain the tofu, wrap it in several paper towels or a clean kitchen towel, then press with a heavy pan or a weighted object for 15 to 30 minutes to remove moisture. For firmer texture, bake or pan-sear the cubed tofu after pressing to get a slightly crisp exterior.
Can I make this curry with meat instead of tofu?
Yes. Swap tofu for chicken, shrimp, or pork. Cook the meat separately until done, then add it to the curry near the end so it stays tender. Adjust cooking times to avoid overcooking vegetables.
How do I change the spiciness level?
Control heat by changing the curry powder or paste amount. Use less for milder curry and more for heat. You can mellow spice by adding more coconut milk or a touch of sugar. Serve lime wedges and plain rice to balance the heat.
What is the best way to reheat leftovers?
Reheat gently on the stovetop over low to medium heat with a splash of water or coconut milk to loosen the sauce. You can microwave single portions, stirring every 30 to 45 seconds and adding a little liquid if it looks dry. Avoid boiling vigorously to keep coconut milk from separating.
Which rice pairs best and how much should I cook?
Jasmine rice is the classic match for Thai red curry. Basmati or brown rice also work. Plan about 1/2 to 1 cup cooked rice per serving depending on appetite. Cook rice according to package directions and serve the curry over it with cilantro and lime.
Which vegetables can I swap in and how should I adjust cooking times?
Root vegetables like potatoes and carrots need roasting or boiling first. Quick-cooking veggies such as bell peppers, asparagus, green beans, peas, spinach, or bok choy can be added near the end. Frozen vegetables can go in straight from frozen but may cook faster. Match cooking order to each vegetable's texture so nothing overcooks.
How long will this curry keep in the fridge or freezer?
Store in an airtight glass or plastic container in the fridge for up to 4 days. For longer storage freeze in a sealed container; quality is best within a few weeks but it can keep 2 to 3 months. Thaw overnight in the fridge before reheating.
Can I use Thai red curry paste instead of curry powder?
Yes. Paste is more concentrated and oily with fresh aromatics. Start with 1 to 2 tablespoons of paste for this batch, stir it into the warm coconut milk, then taste and add more if needed. Reduce added salt since some pastes are salty.
What is the best way to press tofu for this recipe?
Drain the tofu, wrap it in several paper towels or a clean kitchen towel, then press with a heavy pan or a weighted object for 15 to 30 minutes to remove moisture. For firmer texture, bake or pan-sear the cubed tofu after pressing to get a slightly crisp exterior.
Can I make this curry with meat instead of tofu?
Yes. Swap tofu for chicken, shrimp, or pork. Cook the meat separately until done, then add it to the curry near the end so it stays tender. Adjust cooking times to avoid overcooking vegetables.
How do I change the spiciness level?
Control heat by changing the curry powder or paste amount. Use less for milder curry and more for heat. You can mellow spice by adding more coconut milk or a touch of sugar. Serve lime wedges and plain rice to balance the heat.
What is the best way to reheat leftovers?
Reheat gently on the stovetop over low to medium heat with a splash of water or coconut milk to loosen the sauce. You can microwave single portions, stirring every 30 to 45 seconds and adding a little liquid if it looks dry. Avoid boiling vigorously to keep coconut milk from separating.
Which rice pairs best and how much should I cook?
Jasmine rice is the classic match for Thai red curry. Basmati or brown rice also work. Plan about 1/2 to 1 cup cooked rice per serving depending on appetite. Cook rice according to package directions and serve the curry over it with cilantro and lime.
Which vegetables can I swap in and how should I adjust cooking times?
Root vegetables like potatoes and carrots need roasting or boiling first. Quick-cooking veggies such as bell peppers, asparagus, green beans, peas, spinach, or bok choy can be added near the end. Frozen vegetables can go in straight from frozen but may cook faster. Match cooking order to each vegetable's texture so nothing overcooks.
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