Vegan Thai Red Curry

Bursting with bold flavors and vibrant colors, this Vegan Thai Red Curry is a one-pan wonder that's perfect for a quick and satisfying dinner. Made with a luscious base of full-fat coconut milk and vegan Thai red curry paste, this dish strikes the perfect balance of creamy and spicy. Packed with crisp-tender veggies like bell peppers, broccoli, zucchini, and baby corn, plus protein-rich cubes of firm tofu, it's a nutrient-dense meal that's naturally gluten-free. A splash of lime juice and a touch of fresh basil elevate the dish with a refreshing zing, while soy sauce adds a savory depth. Ready in just 40 minutes, this vegan curry pairs beautifully with jasmine rice but is hearty enough to enjoy on its own. A true celebration of plant-based Thai cuisine, this recipe is as wholesome as it is delicious!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 tablespoons Thai red curry paste (vegan)
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 400 milliliters Coconut milk (full-fat)
• 1 cup Vegetable stock
• 1 medium Carrot (sliced)
• 1 medium Red bell pepper (sliced)
• 1 medium Zucchini (sliced)
• 1 cup Baby corn
• 1 cup Broccoli florets
• 300 grams Firm tofu (cubed)
• 2 tablespoons Soy sauce (gluten-free if needed)
• 2 tablespoons Lime juice
• 1 handful Fresh basil leaves
• 0.25 teaspoon Salt
• 4 servings Cooked jasmine rice (optional, for serving)

Directions

Step 1

Heat a large skillet or wok over medium heat and add the coconut oil.

Step 2

Add the Thai red curry paste, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable stock. Stir well to combine the curry paste with the liquids.

Step 4

Bring the mixture to a gentle simmer, then add the sliced carrot, red bell pepper, zucchini, baby corn, and broccoli florets.

Step 5

Cover and let the vegetables cook for 8-10 minutes, stirring occasionally, until they are tender but still crisp.

Step 6

Add the cubed tofu, soy sauce, and lime juice to the skillet. Gently stir to incorporate without breaking the tofu.

Step 7

Taste the curry and add salt as needed. Simmer for another 5 minutes to allow the flavors to meld together.

Step 8

Remove from heat and stir in fresh basil leaves for a burst of aroma and flavor.

Step 9

Serve the curry hot over cooked jasmine rice, or enjoy it on its own as a hearty bowl.

Nutrition Facts

Serving size	(2218.0g)

Amount per serving	% Daily Value*
Calories	2654.2

Total Fat 142.5g	0%
Saturated Fat 103.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 4257.6mg	0%
Total Carbohydrate 276.7g	0%
Dietary Fiber 34.4g	0%
Total Sugars 39.1g
Protein 90.2g	0%

Vitamin D 0IU	0%
Calcium 2392.4mg	0%
Iron 31.6mg	0%
Potassium 4037.3mg	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: 46.6%

Protein: 13.1%

Carbs: 40.2%