My Thai Curry

Today I am going to show you my recipe for Thai Curry. Use this as a base for yours. Use different veggies, proteins, or curry base.


Tofu block 1 , thawed, drained, squeezed, then diced (firm or extra firm / frozen)
Minced garlic 1 Tablespoon (to taste)
Black pepper 1 Teaspoon (to taste)
Schezwan pepper 1 Teaspoon (to taste)
Red pepper flakes 1 Teaspoon (to taste)
Canned coconut milk 8 Ounce (1 can, to taste)
Vegan fish sauce 1 Tablespoon
Potatoes 2 , baked, boiled, or microwaved diced medium
Curry paste 1/4 Cup (4 tbs) (I used Maesri (read the ingredients, most have fish sauce!) Your choice flavor, I used Massaman))
Soy sauce 2 Tablespoon
Toasted sesame seed oil 2 Tablespoon
Rooster sauce 1 Teaspoon
Chili oil 1 Teaspoon
Vegetables 4 Cup (64 tbs) (Your choice, fresh and/or frozen)
Thai basil 1 Tablespoon , julienned (use regular basil if you can't find Thai basil)
Rice 4 Cup (64 tbs) (Cooked and hot. Use Jasmine or Basmati or quinoa)
Corn starch 2 Tablespoon
Water 1/4 Cup (4 tbs)


For directions, please watch the video.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4