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5 from 3 votes

Vegan Thai Red Curry

A fragrant curry that is FULL of vegetables and tofu; this Vegan Thai Red Curry is perfect for weeknight dinners and meal prep.
Great with a side of Jasmine rice, this recipe is easy and delicious! Plus, it comes together in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Diet: Vegan, Vegetarian
Servings: 4
Calories: 424kcal
Author: Smruti

Ingredients

  • 3 cloves Garlic (minced)
  • ½ cup Pink Onion (sliced)
  • ½ cup Mixed colored Peppers (sliced)
  • ½ cup Baby Corn
  • 1 cup Broccoli Florets
  • ¼ cup Carrots (peeled and sliced)
  • ¼ cup Zucchini (sliced)
  • 1 block Firm Tofu (14 oz)
  • 1 can Coconut Cream (14 oz)
  • 4 tablespoon Red Curry paste (4 oz)
  • 2 tablespoon Sesame or Vegetable Oil
  • 1 teaspoon Salt
  • ½ teaspoon Pepper Powder
  • ½ teaspoon Soy Sauce
  • ½ teaspoon Lemon Juice
  • ¼ teaspoon Sugar

Instructions

  • Prior to starting, press the tofu in kitchen towels to remove excess moisture.  Chop the vegetables and tofu.
  • In a pan heat one tablespoon oil. Once it is hot, add garlic, onion and peppers. Mix well and sauté for a couple of minutes.
  • Move the vegetables to the side and add the remaining oil. Sauté the red curry paste in the oil till fragrant.
  • Add in the vegetables and sauté for 2-3 minutes.
  • Mix them so they get coated with the curry paste.
  • Add the coconut cream and mix well.
  • Season with salt, pepper, sugar, lime juice and soy sauce. Let the curry simmer on medium flame.
  • Add the tofu pieces and mix well. Let them cook and absorb the flavors of the curry for 5 minutes.
  • Serve with some steamed jasmine, brown or white rice.

Notes

  • Use fresh vegetables instead of frozen. They tend to have a lot more crunch and flavor. Add some canned vegetables to simplify the process.
  • Use coconut cream instead of milk. It gives a far superior texture and creaminess to the recipe.
  • The curry tastes best when served with brown or white rice or quinoa. 
  • Squeeze out the water from the tofu before using. Excess water tends to make the curry watery. 
  • Cut the vegetables in different shapes to get an interesting mix of textures.

Nutrition

Calories: 424kcal | Carbohydrates: 18g | Protein: 12g | Fat: 36g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 518mg | Potassium: 454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3290IU | Vitamin C: 36mg | Calcium: 146mg | Iron: 3mg