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Basic Thai Red Curry

Sharing all the secrets to making an authentic Thai red curry that I learnt in my Thai cooking lessons.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Keyword: dairy free, gluten free, keto, Paleo, Vegan, Vegetarian, Whole30
Servings: 4


  • 2 cup full fat coconut milk, divided
  • 1 1/2 tbsp red curry paste (1/2 tsp more for a spicier kick)
  • 1 tbsp apple juice (sub 1 tsp brown sugar)
  • 1 tsp fish sauce (leave this out for vegan/vegetarian option)
  • 1 pkg fried tofu, chopped (about 2 cups)*
  • 1 onion, diced
  • 1 medium carrot, sliced into strips
  • 1 head broccoli, chopped into florets
  • 1 red pepper, sliced into strips
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup pineapple, diced
  • 2-3 thai chillies, chopped (sub green chillies)
  • 2 kaffir lime leaves
  • 4-5 leaves thai basil (regular basil also works)
  • 1 cup veggie broth (or water)


  • Wash and chop all your veggies before starting to cook.
  • In a large wok, over medium-high heat, add 1/2 cup coconut milk and bring to a simmer.
  • Add the 1 1/2 tbsp red curry paste, 1 tbsp apple juice (or 1 tsp brown sugar) and 1 tsp fish sauce. Stir till mixed evenly.
  • Add the chopped tofu, and carrots and onions. Stir for a minute to let them heat through then add the remaining 1 1/2 cup coconut milk. Cook till the carrot is softened and tofu is heated through.
  • Add the broccoli, red pepper, bamboo shoots, pineapple, thai chillies, kaffir lime leaves and basil leaves. Stir to combine.
  • Add 1 cup broth/water to help thin out the curry. Feel free to add more if you want more liquid in your curry or more red curry paste to suite your taste. Allow to come to a boil. Give it a taste for spice and salt and adjust to your liking.
  • Serve immediately with rice or noodles.


*Substitute the tofu for chicken, fish or shrimp to change up the flavours and keep this paleo or whole30 compliant.