Go Back
–+ servings
Red Thai Curry with Vegetables | Red Thai Curry with Tofu | Red Thai Curry | Vegan Red Thai Curry

Red Thai Curry with Vegetables

This Vegan Red Thai Curry with Tofu and Vegetables is a great one pot meal, which is not only aromatic but absolutely delicious.
No ratings yet
Print Pin
Course: Main Course
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Thai Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 344kcal
Author: Aayushi Patel

Ingredients

For The Red Thai Curry

  • 1.5 Tablespoons Olive Oil
  • 300 Grams Extra Firm Tofu
  • 1 Cup Yellow Onion Finely Chopped
  • 1.5 Tablespoons Garlic Minced
  • 1 Teaspoon Ginger Minced
  • ¼ Cup Green Beans Cut Into Bite Sized Pieces
  • ¼ Cup Snow Peas Halved
  • ⅓ Cup Mushrooms Sliced
  • ⅓ Cup Red Bell Pepper Cut Into Bite Sized Pieces
  • 6-7 Thai Basil Leaves
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Salt
  • 1.5 Teaspoon Sugar
  • 1 Teaspoon Paprika
  • 2 Cups Water
  • 13 Oz Coconut Milk Canned and full-fat

Garnishes

  • Cilantro
  • Thai Basil
  • Red Chili Flakes

Instructions

Pan Fry The Tofu

  • Take a block of extra firm tofu. Now place it in a plate, and place a cutting board on top of it. Now add some weight like some heavy books on the cutting board. This will squeeze out all the extra water from the tofu.
  • Now cut the tofu into bite-sized cubes, and sprinkle cornstarch on the tofu. Give it a good shake to make sure the cornstarch sticks on the tofu.
  • Add olive oil to a pan. Add tofu. Let it crisp up on one side, and will take you about good 4-5 minutes, and then flip it over, and cook it on the other side until crisp. Take it out on a plate and set it aside. You are looking for the tofu to have a nice golden crust.

Make The Red Thai Curry

  • Now in the same pan, add finely chopped onions, minced ginger and garlic. Saute until the onions are golden and soft.
  • Add the red Thai curry paste. Saute it for 45 seconds.
  • Chop the vegetables into bite-sized pieces and add them to the pot. Mix it well. Add soy sauce, salt, sugar, and paprika, and mix it again.
  • Add full-fat canned coconut milk and water, and mix well. Bring it to a simmer and let it thicken until the desired consistency.
  • Enjoy with a side of jasmine rice or coconut rice or just regular plain rice.

Notes

  • Don't skip baking or pan-frying the tofu! It is important. 
  • Use a vegetarian or vegan red Thai curry paste. I like the Thai Kitchen's red curry paste and Maesri's red Thai Curry paste. They both are available on Amazon. 
  • Simmer the curry and adjust the thickness of the curry as per your preference. 
  • Use any seasonal vegetables to add to this curry. 

Nutrition

Serving: 1Serving | Calories: 344kcal | Carbohydrates: 20g | Protein: 11g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1549mg | Potassium: 695mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4751IU | Vitamin C: 60mg | Calcium: 114mg | Iron: 6mg