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vegan thai red curry

Vegan Thai Red Curry (From Scratch)

Ditch the Thai takeout and make a vegan red curry from scratch! The star of the show is homemade red curry paste, blitzed at home together with fiery red chillies and a fragrant hit of herbs, aromatics and essential spices. Suffused with shades of heat, this creamy curry is best served hot with a side of Jasmine rice.
Course Main Course
Cuisine Asian, Thai
Servings 4

Ingredients
  

To make the red curry paste

  • 9-10 dried red chillies (you can use Kashimiri chillies)
  • 3-4 garlic cloves
  • 4-5 kaffir lime leaves
  • 1 inch galangal
  • 2 lemongrass stalks (each about 2 inches tall), finely chopped
  • 1 medium-sized onion
  • ½ tsp coriander powder (alternatively, use 1 tsp of coriander seeds, toasted)
  • ½ tsp cumin powder (alternatively, use 1 tsp of cumin seeds, toasted)
  • pinch of white or black peppercorns
  • salt to taste

For the red curry

  • 1-2 tbsp coconut oil
  • ½-1 tbsp sesame oil (for cooking the mushrooms)
  • 2 tbsp red curry paste
  • 250 ml coconut milk
  • 150-200 ml water
  • 2-3 cups chopped veggies of choice (baby brinjals; pea brinjals red pepper; baby corn; green beans; diced carrots; zucchini etc would work well)
  • 2-3 large King Oyster mushrooms (optional; alternatively add mushrooms of choice)
  • 2 tbsp vegan fysh sauce (optional; can replace with light soy sauce)
  • 1-2 tbsp jaggery (as needed)
  • 1-2 small birds eye chillies (for garnishing)

Instructions
 

Make the red curry paste

  • Deseed the red chillies before soaking them in warm water for 15 minutes. Drain, reserving 1-2 tbsp of the water.
    vegan thai red curry paste
  • Blitz together the red chillies along with the remaining ingredients for the curry paste, adding 1 tbsp of the reserved water (from step 1) if required. The final paste will be slightly wet and very moist.
    vegan thai red curry paste from scratch

Prepare the curry

  • Heat the coconut oil in a wok.
  • Once hot, add the red curry paste, sautéeing for a few minutes until fragrant.
    homemade thai red curry
  • Next, add in the veggies and stir constantly for 3 -5 minutes so that all the veggies are evenly coated with the paste.
    thai red curry vegan
  • Reduce the heat to low and pour in the coconut milk. Let the curry simmer on the stove for 15-20 minutes or so, until the veggies are almost cooked through and the coconut milk has absorbed the rich flavours of the paste and vegetables.
    vegan thai red curry
  • Add 150-200 ml of water (adjust depending on desired consistency, e.g. adding more to thin down the curry).
  • In a separate pan, heat a tbsp of sesame oil and cook the mushrooms until just browned and fragrant. Remove and set aside.
  • Taste the curry and season with vegan fysh sauce/ light soy sauce and adjust sweetness by adding jaggery as per preference.
  • Take the curry off the stove. Add in the cooked mushrooms and garnish with birds eye chillis, basil and/ or kaffir lime leaves. Serve hot, preferably with jasmine sticky rice!
    vegan thai red curry

Notes

  • You can store leftover red curry paste in an airtight container in your fridge for up to a week (to use for other recipes which require red curry paste); or in the freezer for up to a couple of months.
  • I used vegan fysh sauce from Urban Platter.
Keyword easy asian recipes, simple vegan curries, vegan thai recipes