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 tbsp. fresh basil (coarsely chopped)
- 1 tbsp. 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)
- 1 block tofu (firm or extra firm, well pressed)
- 2 tbsp. fresh cilantro (chopped)
- 1 tsp. brown sugar
- 1 lime (juiced)
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.