Vegetarian Red Thai Curry
Dive into the vibrant flavors of this Vegetarian Red Thai Curry, a hearty and satisfying dish perfect for weeknight dinners or cozy gatherings. Packed with colorful veggies like red bell peppers, broccoli, and julienned carrots, this curry boasts a creamy, fragrant base made with red curry paste, rich coconut milk, and a splash of tangy lime juice. Protein-packed tofu adds substance, while fresh Thai basil and cilantro offer a burst of freshness in every bite. Ready in under an hour, this one-pot recipe is a breeze to prepare and pairs beautifully with steamed jasmine rice or noodles. Bursting with bold Thai-inspired flavors and easy to customize, this vegetarian curry will quickly become a favorite in your plant-based meal rotation.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 200 grams broccoli florets
- 150 grams bamboo shoots, drained
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup Thai basil leaves
- 300 grams tofu, cubed
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onion to the pot, sauté for about 3 minutes until translucent.
Add the red bell pepper and carrot, cooking for another 2 minutes as they soften.
Stir in the broccoli and bamboo shoots, mixing well with the other vegetables.
Reduce the heat slightly and add the red curry paste, stirring constantly for 2 minutes to release its fragrance.
Gradually pour in the coconut milk and vegetable stock, while stirring to combine.
Add soy sauce and brown sugar, stirring to mix. Simmer the curry for 10 minutes to allow flavors to meld together.
Add the cubed tofu to the pot and simmer for an additional 5 minutes.
Stir in lime juice and Thai basil leaves, mixing well in the curry.
Season with salt, adding more to taste if needed.
Garnish the curry with fresh cilantro before serving.
Serve the vegetarian red Thai curry hot with steamed jasmine rice or noodles.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 19.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1122 mg | 24% | |
*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.
