Vegetarian Red Thai Curry

Experience the vibrant flavors of Thailand with this Vegetarian Red Thai Curry, a comforting plant-based dish that's bursting with aromatic spices and fresh ingredients. Featuring a medley of colorful vegetables like red bell peppers, julienned carrots, and broccoli florets, this curry is elevated by the creamy richness of coconut milk and the bold punch of red curry paste. Cubed tofu adds a satisfying protein element, while Thai basil and lime juice infuse authentic, zesty notes. Simmered to perfection and garnished with fresh cilantro, this curry is a feast for the senses. Quick and easy to prepare in under an hour, it’s perfect for weeknight dinners or serving alongside jasmine rice or noodles for an unforgettable meal. Explore the essence of authentic Thai cuisine with every spoonful!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 1 large red bell pepper, sliced
• 1 medium carrot, julienned
• 200 grams broccoli florets
• 150 grams bamboo shoots, drained
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 1 cup vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 cup Thai basil leaves
• 300 grams tofu, cubed
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the sliced onion to the pot, sauté for about 3 minutes until translucent.

Step 3

Add the red bell pepper and carrot, cooking for another 2 minutes as they soften.

Step 4

Stir in the broccoli and bamboo shoots, mixing well with the other vegetables.

Step 5

Reduce the heat slightly and add the red curry paste, stirring constantly for 2 minutes to release its fragrance.

Step 6

Gradually pour in the coconut milk and vegetable stock, while stirring to combine.

Step 7

Add soy sauce and brown sugar, stirring to mix. Simmer the curry for 10 minutes to allow flavors to meld together.

Step 8

Add the cubed tofu to the pot and simmer for an additional 5 minutes.

Step 9

Stir in lime juice and Thai basil leaves, mixing well in the curry.

Step 10

Season with salt, adding more to taste if needed.

Step 11

Garnish the curry with fresh cilantro before serving.

Step 12

Serve the vegetarian red Thai curry hot with steamed jasmine rice or noodles.

Nutrition Facts

Serving size	(2079.5g)

Amount per serving	% Daily Value*
Calories	1343.0

Total Fat 54.8g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 4023.6mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 39.1g	0%
Total Sugars 69.0g
Protein 82.2g	0%

Vitamin D 0IU	0%
Calcium 1812.0mg	0%
Iron 46.0mg	0%
Potassium 4570.2mg	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: 34.2%

Protein: 22.8%

Carbs: 43.0%