Thai Food Made Easy | VEGAN THAI RED CURRY
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Best Thai food

Vegan Thai Red Curry



150gram                  Firm Tofu-Sliced or cut in cubed

50gram                    Red Pepper-Sliced

50gram                    Carrot-Sliced

50gram                    Green bean-Trimmed

50gram                    Courgette-Sliced

2tbs                           Coconut oil

4tbs                           Vegan Thai Red Curry paste.

1/2tsp                        Light soy sauce

2/3tsp                       Sugar

1 tsp                           Salt

1tsp                            Ground Black Pepper

20                               Basil leaf

1                                  Vegetable stock cube

250ml                        Thai coconut milk

150ml                         Water


-Put 1 tablespoon of coconut oil into the non-slip frying pan.

– Use the kitchen towel to soak up all the excess water in the tofu. Then seasons the tofu chunk with 2/3 teaspoon of salt and ½ teaspoon of ground black pepper. Put the tofu chunks into the pan and fry until the tofu become golden brown on each sides. Set a side.

-Put 1 tablespoon of coconut oil and the vegan Thai red curry paste into the saucepan. Gently fry the paste for approx. 3 minutes then add 100 ml of coconut milk. Leave it to simmer for further 3 minutes.

-Add the red pepper, carrot, green bean, courgette and vegetable stock cube into the saucepan. Bring it to boil.

-Add the soy sauce, sugar, tofu; basil leaves, the rest of coconut milk and a pinch of salt and pepper then simmer for further 15 minutes.

– Enjoy Vegan Thai Red Curry with steamed Thai Jasmine Rice.


-Check here for my homemade Vegan Thai Red Curry Paste

-Add the 150 ml water if you prefer Vegan Thai Red Curry sauce less thickens.

-Add 1 small red chilli-chopped if you like the hotter version.

Thai food cuisine

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