My Thai Red Curry 2025

Sometimes I also use a jar of store bought red curry paste to whip up a quick Thai curry and it's not the worst.

But If you have some exotic ingredients and motivation to make your own Thai curry spice mixture It makes a HUGE difference in flavor.

I like to make my recipe as simple as possible so....

This recipe doesn't require "a long soaking time" or "a stone grounding process".

You can just use ground peppers and your knife to chop aromatics finely.

There are some compromised ingredients here because I live in Germany.

However the essential ingredients to make this curry are only these 4 items.

・Frozen lemongrass

・Coriander root or stems (frozen is fine)

・Lime leaves (frozen or dried leaves )

・A small can of full fat coconut milk

I'm not a fan of using too much coconut milk, but without coconut milk this curry doesn't taste right.

So this recipe includes a small (160ml) can coconut milk for 3 servings.

And to reduce the total oil intake I intentionally excluded any additional oil.

Just scoop up some fat from the coconut milk and make it work as an oil.

Ingredients for 3 servings

(Ingredients list A)

★15g lemongrass (finely chopped)

★5g garlic(finely chopped)

★5g ginger (finely chopped)

★5g coriander root (finely chopped)

★1tsp sweet paprika powder

★1tsp smoked paprika powder

★1tsp chili flakes

★1tsp salt (5g)

★1tbsp coconut fat from a 160ml can of coconut milk

(Ingredients list B)

The rest of the coconut milk (mostly water)

225g Asian medium firm tofu (half a block)

300g Vegetables of your choice (Zucchini, onion, tomato ,bell pepper etc)

(Ingredients list C)

240ml vegan broth or 240ml water with 1tsp of vegan broth (powder)

3 lime leaves (frozen or dried) but don't use lime juice by mistake.

1tsp sugar

A pinch of white pepper

(Ingredients list D)

1tsp brewer's yeast

80ml plant based milk of your choice

(Optional)

1tsp light soy sauce

Fresh basil leaves,

Steamed jasmine rice etc

Step 1

Add all the ingredients from the list A into a frying pan.

Warm the coconut fat.

Slowly roast aromatics until fragrant.

Step 2

After a couple of minutes add the rest of the coconut milk.

Cook it down until you see the red oil getting separated from the milky part.

(It takes about 3 minutes)

Step 3

Add tofu first so they absorb more favor from the paste.

And then vegetables into the pan.

Step 4

Add all the ingredients from the list C.

And let it simmer on a medium high heat to cook vegetables until tender.

(This process takes about 5minutes)

Step 5

Finally add 1 tsp of brewer's yeast and 80ml of plant based milk.

Turn off the heat to prevent soy milk from curdling up if you add soy milk.

(If you use almond milk or oat milk you can keep heating it )

Step 6

The curry is done!

Serve it with some fresh herbs and a drizzle of light soy sauce.