Some of my fondest travel memories come from the 10 or so weeks I spent bouncing around the wonder that is Thailand. It didn’t take much convincing for me to buy a $360 one-way ticket to Bangkok- I was gone before the plane even left the runway. At the time, I was caught between finishing a year in species survival wildlife conservation and preparing to move to the Vietnamese jungle for a few months to work at the bear rescue.
I could say something cliché like, “I could have stayed here forever.” But let’s be honest- my mind has always been busy constructing the next adventure. The only thing that’s truly certain? I’d fly 17 hours again in a heartbeat just to ride my motorbike up and down those roads, chasing a 50-baht curry dish that future me still dreams about.
What Makes a Great Thai Red Curry?
- Authentic Red Curry Paste: A good Thai red curry is all about balance- creamy, spicy, a bit sweet, and definitely aromatic. The entire essence of this dish depends on a good curry paste. You can either make your own or purchase one from the store. I know most of my readers love quick vegan meals, so for the sake of this recipe we will be using store bought by Thai Kitchen which is vegan! We love a good accidentally vegan find. Linking a homemade vegan paste recipe I love here by Carve Your Craving.
- Creamy Curry Sauce: Traditional Thai curries are not overly thick, so be careful not to over-reduce the sauce. The sauce should be rich but not heavy, with just the right amount of heat. Coconut smooths everything out, while a touch of brown sugar and saltiness brings the flavors together.
- Proper Fish Sauce: This is key to curry because it adds the deep, savory unami flavor that brings curry to life. A high-quality fish sauce is made from just fish and salt and fermented for months which gives it so much depth. Now this is where we get to shine as vegan, bringing to life that creativity! I refuse to sacrifice authenticity just because I don’t want to eat fish… and I think there are ways to do that. For this recipe I had two options for you. There are vegan fish sauces that exist. I used Oceans Halo from Whole Foods and it got the job done. I do believe this is a good option when you’re trying to make a quick meal, however, this sauce is lacking a bit in salt and unami so be cognizant of that and taste for flavor along the way. If you really want this dish to shine, try making this homemade vegan fish sauce from one of my all-time favorite vegan cookbook authors and superwoman The Korean Vegan.
Tips For Frying Tofu
For this recipe, you can take or leave the tofu. I personally love tofu in this dish, so often I just do veggies so its nice to switch it up! I am aware that tofu can be intimidating, but have no fear… my tips are here.
- Choose the Right Tofu- Extra-firm tofu works best for frying. If using firm tofu, press it first to remove excess water.
- Press for Crispiness- Wrap tofu in a clean kitchen towel or paper towels, place a heavy object on top, and let it sit for at least 15 minutes. This helps it crisp up better. You can even consider getting a tofu press!
- Use Cornstarch for a Crispy Crust- Consider lightly coating tofu in cornstarch (or arrowroot powder) before frying for an extra crispy texture.
- Don’t Crowd the Pan- Give tofu space so it crisps instead of steaming. Fry in batches if needed.
- Let It Brown Before Flipping- Resist the urge to stir too soon. Let tofu cook undisturbed for 3–4 minutes per side until golden brown.
- Air-Fry or Bake- For a healthier option, toss tofu with a little oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway, or air-fry at 375°F (190°C) for 15–20 minutes.
“In Thailand, the street food and the local joints are the best places to eat. They don’t waste time with anything unnecessary- it’s all about big flavors and perfect balance.” -Anthony Bourdain
