Veggie Thai Red Curry Recipe

Introduction

This Veggie Thai Red Curry is a vibrant and flavorful dish packed with fresh vegetables, aromatic herbs, and a creamy coconut sauce. It’s perfect for a satisfying weeknight meal that’s both wholesome and delicious.

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

1. Step 1: Prepare the curry paste by whizzing the chillies, lemongrass, shallots, red pepper, lime zest, coriander stalks, ginger, garlic, freshly ground pepper, and ground coriander in a food processor until smooth.
2. Step 2: Marinate the tofu by combining 2 tablespoons of soy sauce, juice of 1 lime, and the finely chopped chilli. Let it sit while you prepare the curry.
3. Step 3: Heat half the vegetable oil in a large pan over medium heat. Add 3-4 tablespoons of the homemade curry paste and fry for about 2 minutes until fragrant.
4. Step 4: Stir in the coconut milk and 100ml of water. Add the chopped courgette, aubergine, and red pepper chunks. Cook for 10 minutes, stirring occasionally, until the vegetables are nearly tender.
5. Step 5: Drain the marinated tofu and pat it dry with paper towels. In a separate small pan, heat the remaining oil and fry the tofu cubes until golden on all sides. Set aside.
6. Step 6: Add the mushrooms, sugar snap peas, and most of the basil leaves to the curry. Season with the brown sugar, remaining lime juice, and soy sauce to taste. Cook for another 4 minutes until the mushrooms are tender.
7. Step 7: Gently fold the fried tofu into the curry and heat through for a couple of minutes.
8. Step 8: Serve the curry garnished with the sliced red chilli rounds and remaining basil leaves alongside jasmine rice.

Tips & Variations

• You can save time by using store-bought Thai red curry paste. If cooking vegetarian or vegan, check the label to ensure it contains no fish sauce or shrimp paste.
• Feel free to swap vegetables based on what’s in season or your preference—baby corn, carrots, or green beans work well.
• For extra heat, add more fresh chillies or a dash of chilli flakes to the curry paste.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This curry does not freeze well as the tofu texture changes when frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of tofu?

Yes, firm or extra-firm tofu works best as it holds its shape during cooking. Silken tofu is not recommended as it can crumble easily.

Can I make this curry vegan?

Absolutely. Just ensure your soy sauce and any store-bought curry paste do not contain animal products or fish sauce.

Veggie Thai Red Curry Recipe

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★★★★★

4.9 from 128 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Veggie Thai Red Curry featuring marinated tofu and a homemade red curry paste. Packed with fresh vegetables like courgette, aubergine, red pepper, mushrooms, and sugar snap peas, this dish is rich in taste with the creamy touch of reduced-fat coconut milk. Perfect for a satisfying vegetarian meal served with fragrant jasmine rice.

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Ingredients

Scale 1x2x3x

For the 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

For the Curry and Tofu

• 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
• 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

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Instructions

1. Prepare the Red Curry Paste: Add the red chillies, lemongrass, shallots, red pepper, lime zest, coriander stalks, grated ginger, garlic cloves, freshly ground pepper, and ground coriander into a food processor. Whizz until you get a smooth, fragrant paste.
2. Marinate the Tofu: Combine the tofu cubes with 2 tablespoons of soy sauce, the juice of 1 lime, and the finely chopped red chilli. Let this marinate to infuse the tofu with flavor.
3. Cook the Curry Base: Heat half the vegetable oil in a large pan over medium heat. Add 3 to 4 tablespoons of the prepared curry paste and fry for about 2 minutes until fragrant and aromatic.
4. Add Vegetables and Coconut Milk: Stir in the reduced-fat coconut milk along with 100ml of water, then add the chopped courgette, aubergine, and red pepper. Cook for 10 minutes, stirring occasionally, until the vegetables are almost tender.
5. Cook the Tofu: Meanwhile, drain the marinated tofu and pat dry. Heat the remaining vegetable oil in a small pan and fry the tofu cubes until they are golden brown on all sides.
6. Finish the Curry: Add the mushrooms, sugar snap peas, and most of the basil leaves to the curry. Season with brown sugar, the remaining lime juice, and the remaining soy sauce. Cook for 4 more minutes until the mushrooms are tender.
7. Combine Tofu and Garnish: Add the golden fried tofu into the curry and heat through. Then, scatter the sliced red chilli and remaining basil leaves on top for garnish.
8. Serve: Serve the Veggie Thai Red Curry hot, accompanied by jasmine rice for a complete and satisfying meal.

Notes

• You can save time by using ready-made Thai red curry paste; just check the label to ensure it’s vegetarian-friendly.
• Adjust the number of red chillies to control the heat level according to your preference.
• Use firm tofu for best results to keep the shape when frying and marinating.
• If you prefer a spicier curry, add more finely chopped chillies during marination or garnish.
• Reduced-fat coconut milk is used here to lighten the dish without sacrificing creaminess.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Thai

Keywords: Thai red curry, vegetarian curry, tofu curry, Thai cuisine, healthy curry, coconut milk curry, jasmine rice, spicy vegetarian dish