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:
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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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