Vegan Authentic Thai Red Curry

Dive into the rich, aromatic flavors of this Vegan Authentic Thai Red Curry—a hearty, plant-based rendition of a classic Southeast Asian favorite. Crafted with a vibrant combination of fresh vegetables like bell peppers, zucchini, carrots, and snow peas, and infused with bold red curry paste, creamy coconut milk, and fragrant basil, this dish is a feast for both the eyes and palate. Protein-packed firm tofu takes center stage, soaking up the luscious curry sauce, while a hint of soy sauce and brown sugar perfectly balances savory and sweet notes. Ready in just 40 minutes, this easy one-pan recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve it over fluffy jasmine rice and finish with a squeeze of fresh lime for an authentic Thai experience that’s completely vegan-friendly. Optimized for flavor and simplicity, this meal is as satisfying as it is nutritious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 3 tablespoons red curry paste
• 14 ounces, full-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 medium thinly sliced bell pepper
• 1 small sliced zucchini
• 1 medium carrot, julienned
• 1 cup snow peas
• 14 ounces, firm cubed tofu
• 0.5 cup fresh basil leaves
• 1 medium, cut into wedges lime
• 4 servings cooked jasmine rice

Directions

Step 1

Heat coconut oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 2

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 3

Add the red curry paste to the pan, stirring constantly for 1-2 minutes to enhance its flavors.

Step 4

Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer over medium heat.

Step 5

Add the soy sauce and brown sugar, stirring to ensure everything is well mixed.

Step 6

Add the sliced bell pepper, zucchini, carrots, and snow peas to the curry. Simmer for 10 minutes or until the vegetables are tender.

Step 7

Gently fold in the cubed tofu and continue to cook for another 5 minutes until heated through.

Step 8

Remove the saucepan from heat. Stir in the fresh basil leaves.

Step 9

Serve the curry hot over a bed of cooked jasmine rice and garnish with lime wedges.

Nutrition Facts

Serving size	(2089.9g)

Amount per serving	% Daily Value*
Calories	1776.7

Total Fat 34.7g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2753.6mg	0%
Total Carbohydrate 332.7g	0%
Dietary Fiber 16.9g	0%
Total Sugars 60.9g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 352.5mg	0%
Iron 7.9mg	0%
Potassium 2590.6mg	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: 17.4%

Protein: 8.3%

Carbs: 74.3%