This Vegan Thai Red Curry Ramen is flavorsome, easy to make and everything you need when you crave that late-night takeaway.
Happy 2021 my dear readers! 🙂
I hope you all celebrated in style saying goodbye to that interesting 2020. Phew! I don’t know about you but I’m ready for a fresh start more than ever.
Besides celebrating the new year, a fresh start, and new goals – January is quite special for vegans. The reason for that is the Veganuary.
I love seeing people trying out vegan food for a month and committing to making an impact. If you are in it either for your health, saving animals or the planet..Well done!
In case you are not familiar with Veganuary, read more here What is Veganuary?
Now, let’s get started with this delicious Thai Red Curry Ramen. If you have been with me from the start, reading my blog, you probably already know I’m crazy about Thai food. Red or green Thai curry, rice or noodles, Pad Thai, Thai fried rice. I’m up for anything.
I usually make this once a week and enjoy that lush take-away feeling.
The main ingredients for this Vegan Thai Red curry ramen are:
- Veggies – you have absolute freedom when it comes to choosing the vegetables for your Thai curry ramen. My favourite combination in terms of the texture and flavour for the curry is definitely carrots, broccoli, mangetout, and mushrooms. Broccoli and mangetout give that nice crunch, carrots give a sweet and soft taste and mushrooms are always there for the umami kick.
- Vegan Thai Red Curry paste – I used store-bought Thai red curry paste and you can find it in every supermarket. Be careful as most of them have fish sauce in the ingredients so take a look before buying. Try one of these two: Blue Dragon or Thai Taste
- Coconut milk – Every curry tastes better with coconut milk. Creamy and delicious, coconuty hint that will transform your dish to a heavenly tasty meal.
- Pasta Noodles – The same as the curry paste, most noodles are not vegan. Usually, they contain eggs. In that case, look for wheat noodles that are suitable for vegans.
Now, when we covered all the basics of this curry, we can start cooking!
Vegan Thai Red Curry Ramen with TofuCourse: MainCuisine: ThaiDifficulty: Easy
This Vegan Red Thai Curry is flavorsome, easy to make and everything you need when you crave that late-night takeaway.
1 tbsp sesame oil (feel free to use any vegetable oil instead)
1 tbsp fresh ginger (shredded or minced)
2 garlic cloves (minced)
1 carrot (julienned or shaved)
1 small broccoli (chopped)
250g mushrooms, diced (I used dried)
100g trimmed mangetout
2 tbsp red Thai curry paste
1 tbsp Thai herbs mix – I used Kotanyi Thailand herbs (optional but highly recommended)
1 can coconut milk (400ml)
250ml veggie stock (low sodium)
1 tsp rice vinegar
1 tbsp soya sauce
1 tsp lemon or lime juice
1 block of tofu, 400g (sliced into equal squares)
Cashews/sesame seeds to sprinkle (optional)
- Heat up a tbsp of oil on medium heat and add the garlic and ginger.
- After half a minute or so, add the veggies. Cook for about 2-3 minutes stirring continuously.
- Add the curry paste and coat the veggies well with it. Cook for another minute, if you are adding the herb mix, now is the time.
- Now add the coconut milk and the veggie stock.
- Cover the pot and simmer for about 7-10 minutes until the vegetables are tender to your liking. Add the noodles in the last couple of minutes (depending on the cooking instructions on the package)
- If you are using smoked tofu, just add it in together with the noodles.
- In case you are using plain tofu, you can grill it in a separate pan with some soya sauce for the flavour, 5 minutes on each side on medium heat.
- When the curry has finished cooking, remove from the heat, drizzle with lemon juice, rice vinegar, soy sauce, stir and leave it to rest for a minute.
- Serve and enjoy! 🙂
- The curry will thicken with time because of the coconut milk and also the noodles will soak up the liquid. You can add a cup of water in case it goes too thick.
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- Vegan No-Beef Mushroom Stew Recipe
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