Thai Red Curry

Course: Dinner

Cuisine: Asian, Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: servings

Calories: 541kcal

Author: Shruthi Baskaran-Makanju

My vegetarian Thai red curry uses a coconut cream bloom technique I learned in Koh Samui. Tofu, Thai eggplant, vegan, gluten-free, 1 hour.

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Equipment

1 Wok or large heavy-bottomed pan

Ingredients

3 tablespoons neutral oil divided
2 14-oz blocks extra-firm tofu pressed and cut into 1-inch cubes
2 13.5-oz cans full-fat coconut milk unshaken
¼ cup red curry paste see notes for homemade recipe
2 cups vegetable stock
3 Thai eggplants quartered (sub: 1 medium Japanese eggplant, cut into 1-inch pieces)
1 medium red bell pepper sliced into strips
1 15-oz can baby corn drained and halved crosswise
6 makrut lime leaves center rib removed, thinly sliced
1½ tablespoons vegetarian fish sauce sub: 1 tbsp low-sodium soy sauce + ½ tbsp fresh lime juice
1 tablespoon coconut sugar or palm sugar if available
1 cup Thai basil leaves loosely packed, sub: Italian basil

Instructions

Fry the tofu

Heat 2 tablespoons of neutral oil in a wok or large heavy-bottomed pan over medium-high heat until shimmering.
Add tofu in a single layer without crowding — work in two batches if needed. Cook for 3–4 minutes per side, turning occasionally, until golden and crispy on all sides. Remove and set aside.

Build the curry

Open the coconut milk cans without shaking. Spoon the thick coconut cream from the top of both cans into the same wok over medium heat — you should get about ¾ cup. Reserve the remaining thin coconut milk.

Don't shake the coconut milk. The thick cream fries with the paste first; the thin milk goes in later. This staged addition is what gives the curry its layered coconut flavor.

Heat the cream until it begins to bubble and simmer, about 2–3 minutes.
Add the curry paste and stir constantly, pressing and folding the paste into the cream for 3–5 minutes until the mixture is very fragrant, has deepened in color, and the oil begins to pool and separate around the edges of the paste. This is the bloom — don't rush it.
Pour in the reserved thin coconut milk and vegetable stock. Stir to combine and bring to a gentle boil.
Add the Thai eggplant and cook for 5 minutes. Add the red bell pepper and baby corn and cook for another 3–4 minutes, until the eggplant is just tender and the pepper has softened but still has some bite.

Quarter the Thai eggplant right before cooking — they brown fast. Japanese eggplant cut into 1-inch pieces is the best sub if you can't find them.

Add the fried tofu, makrut lime leaves, vegetarian fish sauce, and coconut sugar. Stir gently to coat without breaking the tofu. Simmer for 2–3 minutes to let everything come together.

Remove the center rib of the Makrut lime leaves before slicing — it's tough. Fresh or frozen both work.

Taste and adjust — more fish sauce for salt, more coconut sugar for balance, a squeeze of lime if it needs brightness.
Remove from heat. Fold in Thai basil leaves off the heat only, so they stay bright green and fragrant.
Serve immediately over jasmine rice.

Notes

The bloom is everything! When the coconut cream separates and oil pools around the paste, that's the signal. 3–5 minutes here transforms the finished dish. Don't skip ahead.
Store leftovers in the fridge for up to 4 days. Flavor improves overnight.
Reheat gently with a splash of coconut milk.

Nutrition