Homemade Vegan Thai Curry

I like to make this homemade vegan Thai Curry whenever I want a warm, comforting food that is perfect for cosy, cold nights at home. When the creamy coconut milk is mixed with a hint of sweet, floral and citrus aroma from the kaffir leaves, the richness of flavours is absolutely to die for!
I will also share with you some of the secrets to making the perfect Thai curry.
Firstly, you have to use a good amount of aromatics. In my case, I used kaffir leaves because of their citrus flavour that I absolutely love.
Secondly, use creamy coconut milk for its richness.
Thirdly, do not hesitate to change up the vegetables. You could put any vegetable of your choice, and I assure you, the flavours will still be indulgent and full!

Ingredients for Homemade Vegan Thai Curry:

  1. Tofu
  2. Coconut Milk
  3. Green Chillies
  4. Coriander
  5. Himalayan Pink Salt
  6. Dried Mushroom
  7. Regular Mushrooms
  8. Kaffir Leaves
  9. Broccoli
  10. Leek
  11. Lemon Grass

Instructions:

  1. Cut 300g tofu into cubes and air-fry them for 30 minutes.
  2. Prepare a blender. Take your 10 dried kaffir leaves, 200g of coriander, and 1 can of coconut milk and blend until all ingredients are incorporated. 
  1. Boil 100g of dried mushrooms and 1 lemongrass in 2 cups of water for 10 minutes.
  2. Add 200g of regular fresh mushrooms, sliced 1 large leek, finely chopped of 5 green chillies, 1 tbsp of Himalayan salt and the blended mix into the pan. Let it come up to the boiling point and let it simmer for 5 minutes. 
  1. Finely chop the remaining coriander leaves and add them to the pan along with air-fried/baked tofu along with vegetables. In this recipe, I have added 200g of broccoli, but feel free to add any vegetables of your choice.
  1. Turn off the heat and leave it for 2-3 minutes  before serving with rice.
  2. Enjoy!

Homemade Vegan Thai Curry

I like to make this homemade vegan Thai Curry whenever I want a warm, comforting food that is perfect for cosy, cold nights at home. When the creamy coconut milk is mixed with a hint of sweet, floral and citrus aroma from the kaffir leaves, the richness of flavours is absolutely to die for!
5 from 6 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Asian
Servings 2
Calories 611 kcal

Equipment

  • Blender
  • Non-stick Pan

Ingredients
 
 

  • 300 g Tofu
  • 1 can Coconut Milk
  • 5 pc Green Chillies
  • 200 g Coriander
  • 1 tbsp Himalayan Pink Salt
  • 100 g Mushroom Dried
  • 200 g Mushroom Fresh
  • 10 pc Kaffir Leaves Dried
  • 200 g Broccoli
  • 1 pc Leek Large
  • 1 pc Lemongrass

Instructions
 

  • Cut 300g tofu into cubes and air-fry them for 30 minutes.
  • Prepare a blender. Take your 10 dried kaffir leaves, 200g of coriander, and 1 can of coconut milk and blend until all ingredients are incorporated. 
  • Boil 100g of dried mushrooms and 1 lemongrass in 2 cups of water for 10 minutes.
  • Add 200g of regular fresh mushrooms, sliced 1 large leek, finely chopped of 5 green chilies, 1 tbsp of Himalayan salt, and the blended mix into the pan.
  • Let it come up to the boiling point and let it simmer for 5 minutes. 
  • Finely chop the remaining coriander leaves and add them to the pan along with air-fried/baked tofu along with vegetables.
  • In this recipe, I have added 200g of broccoli, but feel free to add vegetables of your choice. Turn off the heat and leave it for 2-3 minutes before serving with rice.
  • Enjoy! 

Nutrition

Calories: 611kcalCarbohydrates: 28gProtein: 27gFat: 49gSaturated Fat: 37gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 3614mgPotassium: 1739mgFiber: 8gSugar: 6gVitamin A: 7379IUVitamin C: 122mgCalcium: 343mgIron: 11mg
Keyword vegan curry, thai curry, thai food
Tried this recipe?Let us know how it was!

If you want to know how to make Jamaican-Inspired Vegan Curry, click here.

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by | Nov 22, 2021

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

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Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

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15 Comments

    • Kevin Foodie

      5 stars
      Never heard of kaffir leaves 🍃. But from the ingredients, i can tell that’s loaded with unique flavors. Thanks for for sharing

      Reply
  1. Lyssa

    5 stars
    This recipe is perfection! I love Thai curry and how fresh this recipe is. Just wonderful!

    Reply
  2. Kaybee Lives

    5 stars
    Curry is such a fun comfort food for me! Especially in the winter, a bowl of hot and spicy curry with rice is just what you need on a cold day! My favorite is yellow curry, but this looks fabulous as an alternative. Thanks for sharing!

    Reply
  3. LaRena Fry

    5 stars
    Curry is my favorite. This looks and sounds divine. Thanks for sharing.

    Reply
  4. Joy

    I’ve never tried cooking Thai curry myself, this looks like a easy recipe I’m willing to try.

    Reply
  5. Carrie

    Yum! This looks like a great recipe! I’m glad you are sharing creative vegan recipes. I always though eating vegetarian or vegan was bland but a plant based diet can still be delicious!

    Reply
  6. Jen

    Definitely trying this!

    Reply
  7. Kayece

    We love Thai Curry! This recipe looks delicious!

    Reply
  8. Headphonesthoughts

    5 stars
    This recipe looks amazing. I love curry. I would probably though use oat milk instead of coconut milk.

    Reply
  9. Keirsten

    My mom would absolutely love this dish. I’m going to make this for her for sure! I love Thai food so much too, I’ll have to bookmark this Vegan Thai Curry for later. Thanks for sharing it.

    Reply
  10. Julianne

    Yum!!! I love Thai food and have been trying to go meatless more often. Sounds like the perfect recipe for me! Thanks so much for sharing!

    Reply
  11. luisa

    Thankyou for your blog and your post! I loved it and found it to be really useful

    Reply
  12. Hanna Long

    Added to my menu! Thank you for sharing 🙂

    Reply
  13. Krysten Quiles

    5 stars
    Oh yum, I absolutely love Thai food. This looks delish!

    Reply

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