|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||47%|
|Saturated Fat 26g||132%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 4g||16%|
|Total Sugars 6g|
|Vitamin C 17mg||84%|
|*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.|
This Thai-inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. You could try a green curry paste instead of red in this recipe if you'd like. You should probably omit the fresh cilantro, in that case.
Though the recipe calls for tofu, carrots, peas, and baby corn, you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). Try using Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.
This Thai red curry recipe is also gluten-free.
3 tablespoons fresh basil, coarsely chopped
1 tablespoon red curry paste (make sure it's vegetarian)
1 (14-ounce can) coconut milk
1 carrot, sliced thin
1/2 cup green peas
1/2 cup baby corn, chopped
2 tablespoons fresh cilantro chopped, chopped
1 teaspoon brown sugar
1 lime, juiced
Gather the ingredients.
Like most vegan tofu recipes, this one will taste best if you press the tofu first.
After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.
In a medium-sized saucepan, combine the basil, vegetarian red curry paste, and coconut over medium-high heat, stirring well to mix curry paste.
Add the remaining ingredients, including the sliced carrot, green peas, baby corn, and pressed and chopped tofu. Bring the mixture to a slow simmer.
Cover the pot and allow your curry to cook for about 10-12 minutes or until the veggies are tender, but not overcooked.
Serve your vegan Thai red curry over rice if desired. Or pair it with a whole grain, such as quinoa or kaniwa for the extra protein boost.