Vegan Thai curry is a creamy and aromatic dish made with a blend of coconut milk, fresh vegetables, and Thai spices. The homemade curry paste, consisting of red chilies, lemongrass, and ginger, enhances the authentic flavors. Vegetables like bell peppers, zucchini, and carrots add color and nutrition. Tofu or tempeh makes it protein-rich and satisfying. Seasoned with soy sauce, lime juice, and Thai basil, it balances sweet, spicy, and tangy notes. Enjoy this comforting and nutritious meal with rice or noodles.
Ingredients:
For the Curry Paste (Homemade or Store-Bought Thai Curry Paste)
- 2–3 dried red chilies (soaked in warm water)
- 2 cloves garlic
- 1-inch piece ginger (or galangal)
- 1 small shallot or onion
- 1 stalk lemongrass (chopped)
- 1 tsp lime zest (or kaffir lime leaves)
- 1 tbsp soy sauce or tamari
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tbsp peanut butter (for creaminess)
- 1 tsp maple syrup or sugar
- 1 tbsp coconut oil
For the Curry Base:
- 1 cup coconut milk (full-fat for a rich texture)
- 1/2 cup vegetable broth or water
- 1 cup mixed vegetables (bell peppers, carrots, zucchini, broccoli, mushrooms)
- 1/2 cup tofu or tempeh (cubed)
- 1/2 cup baby corn (optional)
- 1/2 cup bamboo shoots (optional)
- 1/2 cup Thai basil or cilantro (for garnish)
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Salt to taste
- 1 tbsp coconut oil
Step-by-Step Recipe:
Step 1: Prepare the Thai Curry Paste
- If making a homemade paste, blend all the ingredients listed under “curry paste” into a smooth paste using a small amount of water or coconut milk.
- If using store-bought Thai curry paste, mix it with a bit of coconut milk to smooth out the texture.
Step 2: Sauté the Aromatics
- Heat 1 tbsp coconut oil in a pan or wok over medium heat.
- Add the prepared Thai curry paste and sauté for 2–3 minutes until fragrant.
- Stir frequently to prevent burning and allow the spices to release their flavors.
Step 3: Add Coconut Milk and Broth
- Pour in the coconut milk and mix well with the curry paste.
- Add vegetable broth or water to adjust the consistency.
- Let the curry simmer for 5 minutes, allowing the flavors to blend.
Step 4: Cook the Vegetables and Tofu
- Add the chopped vegetables, starting with the ones that take longer to cook (like carrots and baby corn).
- After 3–4 minutes, add the softer vegetables (like bell peppers, zucchini, and mushrooms).
- Stir in the tofu or tempeh and let everything cook for another 5 minutes until tender.
Step 5: Season and Balance Flavors
- Add soy sauce, lime juice, and a pinch of salt.
- Taste and adjust sweetness by adding a little maple syrup or sugar if needed.
- Stir well and let the curry simmer for 2 more minutes.
Step 6: Garnish and Serve
- Turn off the heat and add fresh Thai basil or cilantro for garnish.
- Serve hot with steamed jasmine rice, brown rice, or rice noodles.
- Enjoy your homemade vegan Thai curry!
Tips for the Best Vegan Thai Curry:
- For extra protein, use chickpeas, tofu, or tempeh.
- For more richness, add an extra splash of coconut cream before serving.
- For extra heat, add fresh chopped chilies or red chili flakes.
- For an umami boost, add a splash of vegan fish sauce or miso paste.
- For a nutty flavor, sprinkle some crushed peanuts or cashews on top.
This vegan Thai curry is packed with flavors, nutrition, and comfort. Perfect for a cozy dinner or meal prep. Enjoy your homemade Thai delight.
