Vegan Thai Red Curry
5/5
Vegan Thai Red Curry is a delightful and aromatic Thai dish filled with a medley of vegetables, tofu, and a flavorful red curry sauce made with coconut milk. It’s a spicy and creamy plant-based option that’s both comforting and satisfying.
INGREDIENTS
For the Red Curry Sauce:
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 2-3 tablespoons red curry paste (adjust to taste, depending on your spice preference)
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon brown sugar or maple syrup
- 1 tablespoon vegetable oil
For the Curry:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 block (14 oz) extra-firm tofu, cubed and pressed
- Fresh basil leaves or Thai basil leaves for garnish (optional)
- Cooked jasmine rice for serving
INSTRUCTIONS
Making the Red Curry Sauce:
- In a saucepan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk, soy sauce, and brown sugar or maple syrup. Stir well to combine.
- Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens. Set it aside.
Preparing the Curry:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the sliced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and ginger. Cook for another minute until fragrant.
- Add the cubed tofu and cook for 3-4 minutes until lightly browned on all sides.
- Add the red and yellow bell peppers, zucchini, broccoli, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender yet still crisp.
- Pour the prepared red curry sauce over the vegetables and tofu. Stir to combine.
- Simmer for an additional 2-3 minutes to heat everything through.
TIPS
- Adjust the level of spiciness by varying the amount of red curry paste.
- Feel free to add other vegetables like carrots, baby corn, or mushrooms.
- You can substitute the tofu with tempeh or seitan for protein variety.
NUTRITION VALUE
- Calories: Approx. 300 kcal
- Protein: 12g
- Carbohydrates: 18g
- Fiber: 5g
- Fat: 21g
- Vitamin C: 150% DV
- Calcium: 20% DV
- Iron: 25% DV
