Easy Vegan Thai Red Curry Recipe - Sandhya's Kitchen (2024)

FAQs

Can vegans eat Thai curry? ›

Thailand is traditionally a Buddhist country and many Buddhists are vegetarian or vegan, making Thai food generally plant based. This has changed over time and meat and seafood are now common ingredients in Thai food, but it's still vegan-friendly cuisine.

Stir in the Thai red curry paste. When it's thoroughly mixed in, add in the oat milk. Simmer over medium heat or lower to maintain a soft simmer till the veggies are soft, but still have a firmness, about 5 minutes.

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.

Very often traditional Red Curry paste can be but the propensity to use shrimp paste in Thai recipes means you need to double-check the ingredients list. As long as it doesn't have any prawn products listed it should be veggie.

Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you're so inclined, though.

This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce. Another amazing veganised recipe for our collection! If you're anything like me curry is always something you'll say YES to.

We often have customers who buy our curry pastes ask us, “Do I have to use coconut milk?” The answer is “absolutely not“! There are other options, depending on one's concern about said milk.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

What kind of milk is used in curry? ›

Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India. It can add a creamy texture and mild flavor to the dish. Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness.

You are cooking gravies, e.g. chicken curries, you can use milk. I personally prefer with-fat milk (not processed or fat-free).

If you lack saltiness, add a little salt or fish sauce. If it's too salty, add a bit more sugar, brown or palm sugar. And if your curry lacks creaminess, add some coconut milk to bring out the richness of the curry. If your curry is bland and not spicy enough, add more curry paste to the recipe.

On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Thai cooking ranks among the world's most delicious vegan-friendly cuisines. At the same time, Thai restaurants pose substantial challenges to vegans. That's because, like Japanese cooking, the seasonings that go into most Thai dishes typically include a minuscule amount of seafood.

Some vegan-friendly North Indian curries include chana masala (chickpea curry in a tomato sauce), aloo gobi (potatoes and cauliflower in a ginger garlic turmeric sauce), baingan bharta (mashed eggplant), bhindi (okra), cabbage, and aloo matar (potatoes and peas in a spiced tomato sauce).

Always check the ingredients! Chicken or beef stock: A lot of restaurants use meat-based stocks as the base of their curries. Fish sauce: Similar to oyster sauce, fish sauce is used to add umami flavor in a dish. Ghee: Ghee is more common in Indian curries, but it is typically used in place of oil or butter.