Vegetarian Authentic Thai Red Curry
Immerse yourself in the bold, rich flavors of Thailand with this Vegetarian Authentic Thai Red Curry recipe—an irresistible fusion of vibrant spices, creamy coconut milk, and fresh, nutrient-packed vegetables. Made with aromatic Thai red curry paste, tender tofu, and a medley of colorful veggies including zucchini, carrots, and bamboo shoots, this dish is a beautiful balance of spice, sweetness, and tang, enhanced by fresh Thai basil and a hint of lime. Perfectly paired with fluffy jasmine rice, this one-pot wonder transforms everyday dinner into an exotic culinary adventure. Ready in just 45 minutes, this authentic Thai curry is a delightful option for vegetarian meals, offering restaurant-quality flavors right at home.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Thai red curry paste
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 14 ounces, can Coconut milk
- 1 cup Vegetable broth
- 1 large, sliced Carrot
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Zucchini
- 1 cup, drained Bamboo shoots
- 14 ounces, cubed Firm tofu
- 0.5 cup, fresh Thai basil leaves
- 2 tablespoons Soy sauce
- 1 large, juiced Lime
- 1 tablespoon Brown sugar
- 0.5 teaspoon Salt
- 4 cups Cooked jasmine rice
- 0.25 cup, chopped (for garnish) Fresh cilantro
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the diced onion and sauté for about 2-3 minutes until translucent.
Stir in the minced garlic and ginger, sauté for an additional minute until fragrant.
Add the Thai red curry paste, stir well to combine, and cook for another minute.
Pour in the coconut milk and vegetable broth, stirring to blend everything together.
Bring the mixture to a gentle simmer over medium heat.
Add the sliced carrots, bell pepper, zucchini, and bamboo shoots to the pan.
Cook the vegetables for about 5 minutes until they start to soften.
Add the cubed tofu, stirring gently to coat it with the curry sauce.
Allow the curry to simmer for another 10 minutes so all the flavors meld together.
Stir in the soy sauce, lime juice, brown sugar, and salt.
Just before serving, stir in the fresh Thai basil leaves.
Serve the curry hot over cooked jasmine rice.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6118 mg | 266% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 88.5 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1176 mg | 90% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3966 mg | 84% | |
*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.
