Spicy Thai-Style Red Curry

3.9 (10 reviews)

Spicy Thai-Style Red Curry



  • 1/4 yellow onion, diced
  • 1 Tbsp. fresh ginger, minced
  • 4 cloves garlic, minced
  • 2-3 stalks lemongrass, diced
  • 1 large red bell pepper, cut into strips
  • 6 large carrots, diced
  • 1/4 cup vegan red curry paste
  • 12 oz. light non-Thai coconut milk
  • 12 oz. non-Thai coconut cream
  • 2 cups vegetable broth
  • 12-oz. bag frozen peas
  • 1 lb. firm tofu, pressed and cut into cubes
  • 12-15 fresh basil leaves, torn
  • Sriracha sauce, to taste
  • Rice noodles (optional)
  • Steamed rice (optional)


  • Warm the coconut oil in a large pot over medium heat, then add the onion and cook until they become translucent, about 5 minutes. Add the ginger, garlic, and lemongrass and cook for about a minute, or until fragrant.
  • Add the bell peppers and carrots, cooking for about 3-5 minutes. Stir in the curry paste and cook for another minute.
  • Add the coconut milk, coconut cream, and broth into the pot and bring to a boil.
  • Reduce to a simmer and add the remaining ingredients. Cook for about 5 to 10 minutes, stirring occasionally.
  • Serve with steamed rice, rice noodles, or on its own as a soup.
Rated 3.9/5 based on 10 reviews

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