Vegetarian Authentic Thai Red Curry

Dive into a bowl of vibrant, flavor-packed comfort with this Vegetarian Authentic Thai Red Curry. Bursting with fresh, aromatic ingredients like Thai red curry paste, creamy coconut milk, and a medley of colorful vegetables, this classic Thai dish is both hearty and wholesome. The addition of firm tofu ensures a satisfying protein boost, while fresh Thai basil and lime juice elevate the flavors to restaurant-quality perfection. Ready in just 45 minutes, this easy-to-follow recipe is perfect for weeknight dinners or an impressive plant-based meal for friends. Serve over fluffy jasmine rice and garnish with cilantro for a dish that’s as beautiful as it is delicious. Whether you’re a fan of Thai cuisine or trying it for the first time, this curry promises an authentic, irresistible experience.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Thai red curry paste
• 1 large, diced Onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 14 ounces, can Coconut milk
• 1 cup Vegetable broth
• 1 large, sliced Carrot
• 1 medium, sliced Red bell pepper
• 1 medium, sliced Zucchini
• 1 cup, drained Bamboo shoots
• 14 ounces, cubed Firm tofu
• 0.5 cup, fresh Thai basil leaves
• 2 tablespoons Soy sauce
• 1 large, juiced Lime
• 1 tablespoon Brown sugar
• 0.5 teaspoon Salt
• 4 cups Cooked jasmine rice
• 0.25 cup, chopped (for garnish) Fresh cilantro

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the diced onion and sauté for about 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, sauté for an additional minute until fragrant.

Step 4

Add the Thai red curry paste, stir well to combine, and cook for another minute.

Step 5

Pour in the coconut milk and vegetable broth, stirring to blend everything together.

Step 6

Bring the mixture to a gentle simmer over medium heat.

Step 7

Add the sliced carrots, bell pepper, zucchini, and bamboo shoots to the pan.

Step 8

Cook the vegetables for about 5 minutes until they start to soften.

Step 9

Add the cubed tofu, stirring gently to coat it with the curry sauce.

Step 10

Allow the curry to simmer for another 10 minutes so all the flavors meld together.

Step 11

Stir in the soy sauce, lime juice, brown sugar, and salt.

Step 12

Just before serving, stir in the fresh Thai basil leaves.

Step 13

Serve the curry hot over cooked jasmine rice.

Step 14

Garnish with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(2959.3g)

Amount per serving	% Daily Value*
Calories	2354.0

Total Fat 60.0g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 3.1mg	0%
Sodium 6118.1mg	0%
Total Carbohydrate 385.7g	0%
Dietary Fiber 31.9g	0%
Total Sugars 88.5g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 1176.0mg	0%
Iron 24.1mg	0%
Potassium 3966.3mg	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: 22.2%

Protein: 14.5%

Carbs: 63.3%