Vegetarian - Thai Red Curry

This Thai red curry is a great option for people that love Vegetarian food. Apart from it's healthy ingredients it is very tasty easy to prepare and really satisfying. 

Preparation time: 15 minutes 
Cooking time: at least 30 minutes
Resting time: 0 minutes
Total time needed: about 45 minutes
Grade of Difficulty: standard


Serves 4

Vegetarian Thai Red Curry 

  • 1x 410 gram / 14.4 oz coconut milk
  • 2 Tbsp coconut oil (optional - replace with olive oil if you prefer)
  • 1 big onion, halved and chopped into thin half moon rings
  • 4 cloves of garlic, chopped fine
  • 2.5 cm / 1 inch piece of fresh ginger, peeled and grated
  • 100 gram / 3.5 oz of baby carrots, peeled and chopped into thin slices
  • 1 red bell pepper, deseeded and chopped into thin longish pieces
  • 1 yellow bell pepper, deseeded and chopped into thin longish pieces
  • 1 spring onion, chopped into thin slices
  • 1/2 cup of fresh firm tofu, diced
  • 1/2 cup of green peas
  • 2 Tbsp of red curry paste
  • 1 tsp black sesame seeds
  • 2 tsp palm sugar, (optional - use other sugar of your choice if you can't get palm sugar
  • 1/2 tsp salt, or to suit your taste
  • Little black pepper, freshly ground
  • 2 cups of swiss chard, destemmed and roughly chopped
  • 2 tsp rice vinegar
  • 2 Tbsp good quality soy sauce (optional - replace soy sauce with a gluten free tamari sauce to turn the recipe into a vegan meal)  


  • Place a large pot on the stove and switch the hot plate to medium heat
  • Add oil and let it heat up
  • Add onions, cover with lid and braise onions until they have become translucent and are beginning to brown, stirring them a few times in the process. This should take 5 to 8 minutes
  • Add garlic, spring onion, ginger and carrots and braise for 5 minutes, stirring them once
  • Add bell peppers and red curry paste, mix all ingredients well and braise them for 3 minutes
  • Next add coconut milk, peas, chard, tofu, water, salt, pepper, soy sauce, rice vinegar and palm sugar, stir contents of pot gently, cover with lid, reduce the heat to low and gently simmer the curry for 25 minutes
  • Switch of the stove, sprinkle curry with the black sesame seeds and serve the Thai red curry with hot steamed basmati rice or jasmine rice.

Note: If you want your curry to keep a darker reddish color either leave the chard completely out or add only a little of it to the pot. 

This recipe was inspired by "cookie and kate" who runs a great vegan food blog. You can find her original recipe here.

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