Vegan Authentic Thai Red Curry
Experience the vibrant flavors of Thailand with this Vegan Authentic Thai Red Curry, a dish that combines rich, creamy coconut milk with the bold, aromatic kick of traditional red curry paste. Packed with colorful vegetables like bell peppers, zucchini, carrots, and snow peas, and paired with protein-rich tofu, this recipe brings together wholesome ingredients for a meal that’s as nourishing as it is delicious. A touch of soy sauce and brown sugar balances the savory and sweet notes, while fresh basil and lime wedges add a refreshing finish. Perfectly served over steamed jasmine rice, this plant-based Thai curry is ready in just 40 minutes and offers an authentic taste of comfort food that's ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 3 tablespoons red curry paste
- 14 ounces, full-fat coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 medium thinly sliced bell pepper
- 1 small sliced zucchini
- 1 medium carrot, julienned
- 1 cup snow peas
- 14 ounces, firm cubed tofu
- 0.5 cup fresh basil leaves
- 1 medium, cut into wedges lime
- 4 servings cooked jasmine rice
Instructions
Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste to the pan, stirring constantly for 1-2 minutes to enhance its flavors.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer over medium heat.
Add the soy sauce and brown sugar, stirring to ensure everything is well mixed.
Add the sliced bell pepper, zucchini, carrots, and snow peas to the curry. Simmer for 10 minutes or until the vegetables are tender.
Gently fold in the cubed tofu and continue to cook for another 5 minutes until heated through.
Remove the saucepan from heat. Stir in the fresh basil leaves.
Serve the curry hot over a bed of cooked jasmine rice and garnish with lime wedges.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 71.6 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1812 mg | 139% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3279 mg | 70% | |
*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.
