Veggie Thai Red Curry Recipe
Introduction
This vibrant Veggie Thai Red Curry is a delicious way to enjoy a flavorful, plant-based meal. Packed with tofu and fresh vegetables, it features a homemade red curry paste that brings authentic Thai taste to your kitchen. Perfect served with jasmine rice for a satisfying dinner.
Ingredients
- 200g firm tofu, cubed
- 4-5 tbsp soy sauce
- Juice of 3 limes
- 2 red chillies: 1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil
- 400ml can reduced-fat coconut milk
- 1 courgette, chopped into chunks
- 1 small aubergine, chopped into chunks
- ½ red pepper, deseeded and chopped into chunks
- 140g mushrooms, halved
- 140g sugar snap peas
- 20g pack basil, leaves picked
- 1 tsp brown sugar
- Jasmine rice, to serve
- 3 red chillies
- 1 lemongrass, roughly chopped
- 3 shallots, roughly chopped
- ½ red pepper, deseeded and roughly chopped
- Zest of 1 lime
- Stalks from 20g pack coriander
- Thumb-size piece ginger, grated
- 2 garlic cloves
- 1 tsp freshly ground pepper
- 1 tsp ground coriander
Instructions
- Step 1: Make the curry paste by whizzing the 3 red chillies, lemongrass, shallots, ½ red pepper, lime zest, coriander stalks, grated ginger, garlic, ground pepper, and ground coriander in a food processor until smooth.
- Step 2: Marinate the tofu in 2 tablespoons soy sauce, juice of 1 lime, and the finely chopped chilli. Set aside to absorb the flavors.
- Step 3: Heat half the vegetable oil in a large pan. Add 3-4 tablespoons of the prepared curry paste and fry for 2 minutes to release the aromas.
- Step 4: Stir in the coconut milk, then add 100ml water, courgette, aubergine, and chopped red pepper. Cook gently for about 10 minutes until the vegetables are almost tender.
- Step 5: Drain the tofu from the marinade and pat dry. In a small pan, fry the tofu in the remaining oil until golden on all sides. Set aside.
- Step 6: Add mushrooms, sugar snap peas, and most of the basil leaves to the curry. Season with brown sugar, the remaining lime juice, and 2-3 tablespoons soy sauce. Cook for 4 minutes until the mushrooms soften.
- Step 7: Return the fried tofu to the pan and heat through gently.
- Step 8: Scatter with the sliced chilli and remaining basil leaves. Serve hot with steamed jasmine rice.
Tips & Variations
- You can save time by using ready-made Thai red curry paste; just check the label to ensure it’s vegetarian-friendly.
- For a creamier curry, add extra coconut milk or a splash of coconut cream at the end.
- Feel free to swap tofu for tempeh or add additional vegetables like baby corn or spinach according to preference.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until heated through. Avoid overcooking during reheating to keep vegetables tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry gluten-free?
Yes, use gluten-free soy sauce or tamari to keep the dish gluten-free without compromising flavor.
Can I prepare the curry paste in advance?
Absolutely. The curry paste can be made a day or two ahead and stored in the fridge in an airtight container, making the cooking process even quicker.
Print
Veggie Thai Red Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Veggie Thai Red Curry featuring marinated tofu, fresh vegetables, and a homemade Thai red curry paste. This dish combines creamy reduced-fat coconut milk with aromatic spices and herbs, served alongside fragrant jasmine rice for a satisfying and wholesome vegetarian meal.
Ingredients
Scale
For the Thai Red Curry Paste
- 3 red chillies
- 1 lemongrass, roughly chopped
- 3 shallots, roughly chopped
- ½ red pepper, deseeded and roughly chopped
- Zest of 1 lime
- Stalks from 20g pack coriander
- Thumb-size piece ginger, grated
- 2 garlic cloves
- 1 tsp freshly ground pepper
- 1 tsp ground coriander
Main Ingredients
- 200g firm tofu, cubed
- 4–5 tbsp soy sauce (divided)
- Juice of 3 limes (divided)
- 2 red chillies – 1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil (divided)
- 400ml can reduced-fat coconut milk
- 100ml water
- 1 courgette, chopped into chunks
- 1 small aubergine, chopped into chunks
- 1 red pepper (half chopped into chunks and half for the paste)
- 140g mushrooms, halved
- 140g sugar snap peas
- 20g pack basil, leaves picked (divided)
- 1 tsp brown sugar
- Jasmine rice, to serve
Instructions
- Make the curry paste: Combine the red chillies, lemongrass, shallots, half red pepper, lime zest, coriander stalks, grated ginger, garlic cloves, ground pepper, and ground coriander in a food processor. Whizz everything together until you form a smooth, aromatic paste.
- Marinate the tofu: In a bowl, mix 2 tablespoons of soy sauce, juice of 1 lime, and the finely chopped red chilli. Add the cubed tofu and let it marinate to absorb the flavors.
- Cook the curry base: Heat half of the vegetable oil in a large pan over medium heat. Add 3-4 tablespoons of the freshly made curry paste and fry for 2 minutes until fragrant. Stir in the reduced-fat coconut milk along with 100ml of water. Add the chopped courgette, aubergine, and red pepper. Simmer for 10 minutes, stirring occasionally until the vegetables are almost tender.
- Prepare the tofu: Drain and pat the marinated tofu dry with paper towels. In a small pan, heat the remaining vegetable oil and fry the tofu cubes until they turn golden brown on all sides. Remove from heat and set aside.
- Add remaining vegetables: To the curry, add the halved mushrooms, sugar snap peas, and most of the basil leaves. Season the curry with the brown sugar, juice of the remaining 2 limes, and the remaining soy sauce. Cook for another 4 minutes until the mushrooms are tender and all vegetables are cooked through.
- Combine and serve: Gently stir the golden tofu into the curry and heat through for a minute. Garnish the curry with the sliced red chillies and the remaining basil leaves. Serve hot with steamed jasmine rice.
Notes
- You can save time by using store-bought Thai red curry paste; just check that it is vegetarian-friendly.
- Tofu should be drained and patted dry before frying to achieve a crispy texture.
- Adjust the number of chillies according to your spice preference.
- Serve the curry immediately to enjoy the fresh flavors and texture of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
Keywords: Thai red curry, vegetarian curry, tofu curry, coconut milk curry, homemade curry paste, healthy Thai recipe, jasmine rice, veggie curry
