|Nutritional Guidelines (per serving)|
|Servings: about 3-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 22g||111%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 15g||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like making vegetarian Thai food at home? Make this easy Thai vegetable curry recipe using store-bought red curry paste for a quick and easy vegan dinner. The vegetables are merely a suggestion, as just about any vegetables will work just fine in a simple Thai vegetable curry. Similarly, the tofu is merely a suggestion. If you don't like tofu, swap it out for another one of your own favorite vegetarian meat substitutes, or you can even omit it all together. However, if you think you don't like tofu, here's why you really should learn to love tofu!
Note that for the best outcome, it is strongly suggested that you use fresh lime juice in this recipe, for the absolute best flavor, and to add something fresh-tasting, since this recipe calls for store-bought curry paste.
This easy Thai curry recipe is both vegetarian and vegan, and, if you need it to be gluten-free as well, simply swap out the soy sauce for a gluten-free option, such as tamari or Bragg's liquid aminos.
Serve your homemade red curry paired with steamed white rice or another whole grain. You can also thin it out a bit and just serve it as a Thai-style coconut curry soup, if you prefer. If you like making foods from around the world, and are particularly keen on vegetarian curries, here's more vegetarian curries from around the world, or, browse through some more vegan dinner ideas here. Enjoy!
- 1/2 block firm or extra firm tofu (about 8 oz), pressed and chopped into 1 inch cubes
- 1 14 oz. can coconut milk
- 2 tbsp. vegetarian Thai red curry paste
- 1 tsp. sugar
- 2 tbsp. soy sauce (or gluten-free tamari if you're eating gluten-free)
- 1 tbsp. lime juice
- 3/4 cup green peas, fresh or frozen
- 1 or 2 carrots, thinly sliced
- 1 cup green beans, trimmed and chopped
- 1/2 head broccoli, chopped
- 2 or 3 small Thai chilies (or to taste), minced
- 2 tbsp. chopped fresh cilantro
Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to do that? See this easy step-by-step guide: How to press tofu. If you're in a hurry, you can skip this step.
Sautee tofu in a bit of oil and set aside (optional). If you're in a hurry or you prefer your tofu not to be sauteed in order to cut down on fat, you can also skip this step.
Whisk together the coconut milk, Thai red curry paste, sugar, soy sauce and lime juice over medium heat.
Add veggies, chilies and sauteed tofu. Simmer for at least 10-12 minutes until veggies are cooked through.
Garnish with chopped fresh cilantro just before serving.
You can eat this red Thai curry on it's own, or, pair it with some steamed white rice as would definitely be done in Thailand. Or, pair it with any other whole grain you'd like. If you haven't already tried quinoa or kaniwa, try either one for the extra protein boost, or, if you're short on time, just pair it with plain couscous (it's super fast) or instant rice.