Vegan Red Curry without Curry Paste — Mild, Umami-Rich, and Naturally Vegan
A softly spiced red curry made without store-bought curry paste, using simple everyday spices and naturally fermented onion koji for deep umami. Mild, warming, and balanced with the fresh brightness of sudachi or kabosu. Perfect served with rice or soba, this curry offers a gentle touch of Thailand’s flavors from the comfort of your kitchen.
Equipment
- Frying pan or skillet
- grater (for ginger and garlic)
- Knife and cutting board
- Measuring spoons
- Stirring spoon
- Serving bowls
Ingredients
Vegetables
- 1 paprika medium, any color
- 1 eringi / king oyster mushroom medium stalk
- 140 g thick-fried tofu atsuage/厚揚げ
- 50 g carrot about ½ medium
- 25 g onion about ¼ small
- 2-3 g fresh ginger, grated
- 2-3 g fresh garlic, grated
Spices
- 1 teaspoon paprika powder for color and gentle warmth
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 4 whole cloves small
Seasoning
- 1 tablespoon onion koji vegan consomme
Other Condiments
- 1 teaspoon oil or as needed
- 100 ml water
- 7 tablespoon coconut milk
Finishing (Optional)
- pinch of salt or as needed
- 1 teaspoon sugar or as needed
- 1 tablespoon sudachi or kabosu juice Japanese citrus; lime can be used as a substitute
- zest from sudachi or kabosu to taste
- sweet basil or holy basil for garnish
Instructions
- Prepare Ingredients: Finely mince the onion. Slice paprika, eringi, and carrot into bite-sized pieces. Cut atsuage into manageable cubes, removing excess oil by rinsing under hot water or briefly blanching. Grate garlic and ginger.1 paprika, 1 eringi / king oyster mushroom, 140 g thick-fried tofu, 50 g carrot, 25 g onion, 2-3 g fresh ginger, grated, 2-3 g fresh garlic, grated
- Sauté Spices and Onion: Heat oil in a pan over medium heat. Add whole cloves and toast gently until fragrant. Add minced onion and sauté until translucent and soft.1 teaspoon oil, 4 whole cloves
- Add Seasonings: Stir in onion koji, grated garlic, and ginger. Cook until aromatic.1 tablespoon onion koji
- Add Vegetables and Tofu: Add eringi, carrot, atsuage, and other vegetables except paprika. Stir well to coat with oil and seasonings.
- Add Ground Spices: Sprinkle paprika powder, coriander, and cumin over the mixture. Stir and cook briefly until spices bloom and smell fragrant.1 teaspoon paprika powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin
- Simmer: Pour in water. Bring to a gentle simmer and cook until vegetables are tender.100 ml water
- Add Coconut Milk and Paprika: Stir in coconut milk and sliced paprika. Simmer gently for a few more minutes to blend flavors.7 tablespoon coconut milk
- Finish Seasoning: Add salt, sugar, sudachi or kabosu juice, and zest. Stir in fresh basil leaves. Adjust seasoning to taste.pinch of salt, 1 teaspoon sugar, 1 tablespoon sudachi or kabosu juice, sweet basil or holy basil
- Serve: Enjoy hot with steamed rice or your choice of noodles.
Notes
- Substitute seasonal mushrooms or firm tofu as you prefer.
- Onion koji adds deep umami; if unavailable, try vegetable bouillon.
- Lime can replace sudachi or kabosu for citrus notes.
- Add chili flakes for a spicier curry.
- Store leftovers in an airtight container refrigerated for 2–3 days.