Vegan Thai Red Curry
Dive into the rich, aromatic world of Thai cuisine with this Vegan Thai Red Curry recipe—an irresistible harmony of bold flavors and vibrant ingredients that's perfect for a wholesome, plant-based meal. Bursting with the creamy goodness of full-fat coconut milk, the spicy kick of vegan Thai red curry paste, and the freshness of tender vegetables like broccoli, zucchini, and bell peppers, this dish is a feast for the senses. Protein-packed tofu soaks up the flavorful sauce, while fragrant basil leaves and a splash of lime juice elevate every bite with zesty brightness. Simple to prepare in under an hour, this savory curry pairs beautifully with fluffy jasmine rice for a comforting, gluten-free dinner. Whether you're exploring vegan Thai recipes or craving a quick yet satisfying meal, this nutrient-rich dish brings bold, exotic flavors straight to your table!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 tablespoons Thai red curry paste (vegan)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 400 milliliters Coconut milk (full-fat)
- 1 cup Vegetable stock
- 1 medium Carrot (sliced)
- 1 medium Red bell pepper (sliced)
- 1 medium Zucchini (sliced)
- 1 cup Baby corn
- 1 cup Broccoli florets
- 300 grams Firm tofu (cubed)
- 2 tablespoons Soy sauce (gluten-free if needed)
- 2 tablespoons Lime juice
- 1 handful Fresh basil leaves
- 0.25 teaspoon Salt
- 4 servings Cooked jasmine rice (optional, for serving)
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil.
Add the Thai red curry paste, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until fragrant.
Pour in the coconut milk and vegetable stock. Stir well to combine the curry paste with the liquids.
Bring the mixture to a gentle simmer, then add the sliced carrot, red bell pepper, zucchini, baby corn, and broccoli florets.
Cover and let the vegetables cook for 8-10 minutes, stirring occasionally, until they are tender but still crisp.
Add the cubed tofu, soy sauce, and lime juice to the skillet. Gently stir to incorporate without breaking the tofu.
Taste the curry and add salt as needed. Simmer for another 5 minutes to allow the flavors to meld together.
Remove from heat and stir in fresh basil leaves for a burst of aroma and flavor.
Serve the curry hot over cooked jasmine rice, or enjoy it on its own as a hearty bowl.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 39.1 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2392 mg | 184% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4037 mg | 86% | |
*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.
