Vegan Thai Red Curry

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One of our new favourite things to add to a curry is pineapple.  It seriously makes it amazing and adds some natural sugar to the dish to even out the flavours.  This thai red curry has been made vegan to make sure that it doesn’t matter who you are or what you eat, anyone can eat this.  I mean thats just perfect right.  So take 20 mins out of your day to whip this up and you will be so happy you did.


Vegan Thai Red Curry
Cook Time
20 mins
Course: Mains
Servings: 4
Author: Simon Hall
  • 3 lime leaves
  • 1 clove of garlic
  • 1 cup pineapple chopped
  • 2 to matoes diced
  • 300 grams of firm tofu cubed in bite sized pieces
  • 1 lime juice
  • 1 can of coconut milk
  • 2 tbsp red curry paste vegan
  • 4 tbsp of tamari
  • 1 tbsp sesame oil
  • 1 cup of rice any type
  1. Start with cooking your rice
  2. Take out a pot which is reasonable size and heat the oil in it.
  3. Throw in your garlic and red curry paste and fry for about 30 seconds.
  4. Add the tomatoes, pineapple, coconut milk, tofu, tamari, lime juice and lime leaves (torn).
  5. Cook for 10-15 mins til all done.
  6. Serve on top of the rice.
Simon Hall
Simon Hall


Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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