Vegetarian Thai Red Curry
Experience the vibrant flavors of Thailand with this hearty and delicious Vegetarian Thai Red Curry, a perfect blend of bold spices and colorful vegetables. Packed with crispy tofu, tender carrots, crunchy broccoli, and sweet baby corn, this plant-based recipe is simmered in a rich, aromatic coconut milk base infused with red curry paste. A touch of soy sauce, brown sugar, and fresh lime juice creates the perfect balance of savory, sweet, and tangy, while fragrant basil adds a refreshing finish. Ready in under 40 minutes, this easy one-pan dish pairs beautifully with steamed jasmine rice, making it a wholesome, satisfying meal for busy weeknights or special gatherings. Vegan-friendly and bursting with flavor, this Thai-inspired recipe is sure to please your palate!
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Recipe Information
Ingredients
- 14 oz tofu (firm or extra firm)
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 3 tbsp red curry paste (vegetarian)
- 14 oz coconut milk (full-fat)
- 1 cup vegetable broth
- 1 large carrot (sliced thinly)
- 1 large red bell pepper (sliced thinly)
- 1 medium zucchini (sliced into half-moons)
- 2 cups broccoli florets
- 1 cup baby corn (canned, drained)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- 0.25 cup fresh basil leaves (optional for garnish)
- 3 cups steamed jasmine rice (for serving)
Instructions
Press the tofu for 15 minutes to remove excess moisture. Cut it into 1-inch cubes and season with 1/2 tsp of salt.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and pan-fry until crispy and golden on all sides. Remove and set aside.
In the same skillet, add the remaining 1 tbsp of vegetable oil. Mix in the red curry paste and sauté for about 1-2 minutes to release its aroma.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring to a simmer.
Add the carrot, red bell pepper, zucchini, and broccoli florets. Stir gently and cook for 6-8 minutes, or until the vegetables are tender but still crisp.
Stir in the baby corn, soy sauce, and brown sugar. Let it simmer for another 2 minutes.
Return the crispy tofu to the skillet and mix gently to coat the tofu with the curry sauce.
Remove from heat and add fresh lime juice. Taste and adjust seasoning if needed.
Serve hot over steamed jasmine rice and garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 47.5 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3161 mg | 243% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 4403 mg | 94% | |
*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.
