Dairy-Free Red Thai Curry
Experience the vibrant flavors of Thailand with this Dairy-Free Red Thai Curry, a comforting and aromatic dish that's perfect for any occasion. This recipe combines the bold spice of red Thai curry paste with creamy coconut milk, offering a luscious base for a medley of fresh vegetables like carrot, zucchini, and bell pepper, along with tender tofu for a protein-rich twist. Enhanced with soy sauce, lime juice, and a touch of sugar, the curry boasts a perfect balance of savory, tangy, and sweet. Served over warm jasmine rice and garnished with fragrant basil leaves, this plant-based meal is quick to prepare, ready in just 40 minutes, and completely dairy-free. Whether you're catering to dietary needs or simply craving a wholesome yet indulgent curry, this recipe is a must-try for lovers of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons Red Thai curry paste
- 14 ounces Coconut milk
- 1 cup Vegetable broth
- 14 ounces Firm tofu
- 1 medium Carrot, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, cut into half-moons
- 1 cup Baby corn, chopped
- 1 tablespoon Sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 0.25 cup Fresh basil leaves, chopped
- 1 cup Jasmine rice
- 2 tablespoons Neutral oil (e.g., vegetable or canola)
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object on top. Let it sit for at least 15 minutes.
While the tofu is pressing, cook the jasmine rice according to package instructions. Once cooked, keep it warm for serving.
Once the tofu is pressed, cut it into bite-sized cubes.
Heat 1 tablespoon of oil in a large, deep skillet over medium heat. Add the tofu cubes and fry until golden on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the red Thai curry paste and cook it for about 1 minute, stirring occasionally, until it becomes fragrant.
Pour in the coconut milk and vegetable broth, and stir to combine with the paste. Bring to a simmer.
Add the sliced carrot, bell pepper, zucchini, and baby corn to the skillet. Stir well to coat the vegetables with the curry sauce.
Add the sugar and soy sauce, and mix thoroughly. Allow the curry to simmer for about 8-10 minutes, or until the vegetables are tender but still crisp.
Stir in the fried tofu and let it cook with the curry for an additional 2 minutes to absorb some flavors.
Remove the curry from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
Garnish with fresh chopped basil leaves before serving.
Serve the dairy-free red Thai curry over cooked jasmine rice. Enjoy your meal!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 70.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
