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thai red curry (kaeng phet) over steamed rice
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5 from 1 vote

Thai Red Curry (Kaeng Phet, แกงเผ็ด)

This Thai curry recipe (kaeng phet) uses store-bought red curry paste. It makes a delicious vegan meal in less than 30 minutes with simple ingredients.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Course: Main Course
Cuisine: Thai
Servings: 3 generous bowls
Calories: 477kcal
Cost: $2.10 per bowl


  • 1 tsp cooking oil 5 g
  • 1 yellow onion 200 g
  • 3 tbsp red curry paste 50 g
  • 1 can coconut milk 400 mL or 300 g; see Notes
  • 2 cups any combination of bell pepper, broccoli, carrot, eggplant 200 g; see Notes
  • 1 package firm or extra-firm tofu 350–450 g
  • 2 tbsp palm sugar or brown sugar 25 g *optional
  • 1/2 tbsp vegan fish sauce 7 g *optional
  • steamed rice for serving
  • fresh lemon or lime for serving
  • Thai basil or sliced scallions for serving


  • Prep the veggies: dice the onion and chop the other vegetables into bite-sized pieces.
  • Pour oil into a wok or large skillet on medium heat.
  • Add diced onion and saute for at least five minutes or until soft and translucent.
  • Stir in the red curry paste and coconut milk. Saute for half a minute.
  • Add the vegetables and tofu. Give everything a mix, bring to a boil, then turn heat down to low and let simmer, covered, for 10 minutes.
  • Optional: mix in sugar and fish sauce.
  • Turn off heat and serve over steamed rice, garnished with slices of lemon or lime and basil or scallion.