Dairy-Free Red Thai Curry

Dive into the vibrant flavors of this Dairy-Free Red Thai Curry, a plant-based twist on a classic Thai dish that’s packed with bold, aromatic ingredients. Made with creamy coconut milk, fresh vegetables like carrots, red bell peppers, and zucchini, and protein-rich golden-fried tofu, this recipe delivers a perfect balance of spice, sweetness, and tanginess. Infused with fragrant red Thai curry paste and finished with a splash of zesty lime juice and fresh basil, this comforting curry is not only delicious but also easy to prepare in under 40 minutes. Served over fluffy jasmine rice, it’s a wholesome, vegan-friendly meal that’s ideal for weeknight dinners or meal prep. Whether you’re looking for a dairy-free dinner idea or a flavorful curry recipe to satisfy your cravings, this dish is sure to impress!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons Red Thai curry paste
• 14 ounces Coconut milk
• 1 cup Vegetable broth
• 14 ounces Firm tofu
• 1 medium Carrot, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Zucchini, cut into half-moons
• 1 cup Baby corn, chopped
• 1 tablespoon Sugar
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 0.25 cup Fresh basil leaves, chopped
• 1 cup Jasmine rice
• 2 tablespoons Neutral oil (e.g., vegetable or canola)

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object on top. Let it sit for at least 15 minutes.

Step 2

While the tofu is pressing, cook the jasmine rice according to package instructions. Once cooked, keep it warm for serving.

Step 3

Once the tofu is pressed, cut it into bite-sized cubes.

Step 4

Heat 1 tablespoon of oil in a large, deep skillet over medium heat. Add the tofu cubes and fry until golden on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Step 5

In the same skillet, add the remaining tablespoon of oil. Add the red Thai curry paste and cook it for about 1 minute, stirring occasionally, until it becomes fragrant.

Step 6

Pour in the coconut milk and vegetable broth, and stir to combine with the paste. Bring to a simmer.

Step 7

Add the sliced carrot, bell pepper, zucchini, and baby corn to the skillet. Stir well to coat the vegetables with the curry sauce.

Step 8

Add the sugar and soy sauce, and mix thoroughly. Allow the curry to simmer for about 8-10 minutes, or until the vegetables are tender but still crisp.

Step 9

Stir in the fried tofu and let it cook with the curry for an additional 2 minutes to absorb some flavors.

Step 10

Remove the curry from heat and stir in the lime juice. Taste and adjust seasoning if necessary.

Step 11

Garnish with fresh chopped basil leaves before serving.

Step 12

Serve the dairy-free red Thai curry over cooked jasmine rice. Enjoy your meal!

Nutrition Facts

Serving size	(2078.3g)

Amount per serving	% Daily Value*
Calories	1410.8

Total Fat 55.5g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2812.4mg	0%
Total Carbohydrate 183.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 70.5g
Protein 65.3g	0%

Vitamin D 0IU	0%
Calcium 863.3mg	0%
Iron 13.5mg	0%
Potassium 3044.7mg	0%

*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.

Source of Calories

Fat: 33.4%

Protein: 17.5%

Carbs: 49.1%