Vegetarian Thai Red Curry

Bursting with bold flavors and vibrant colors, this Vegetarian Thai Red Curry is a quick, satisfying dish perfect for weeknight dinners or cozy gatherings. Made with crispy tofu, a medley of fresh, crisp-tender vegetables like zucchini, broccoli, and bell peppers, and simmered in a rich, creamy coconut milk sauce infused with aromatic vegetarian red curry paste, this recipe brings the authentic taste of Thai cuisine to your table in just 40 minutes. Balanced with a touch of soy sauce, lime juice, and a pinch of brown sugar, this curry boasts a perfect harmony of tangy, savory, and sweet flavors. Serve it over steamed jasmine rice and garnish with fresh basil for a wholesome, irresistibly fragrant meal that’s naturally gluten-free and dairy-free. Whether you're a curry enthusiast or trying Thai food for the first time, this dish is guaranteed to win your heart!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz tofu (firm or extra firm)
• 0.5 tsp salt
• 2 tbsp vegetable oil
• 3 tbsp red curry paste (vegetarian)
• 14 oz coconut milk (full-fat)
• 1 cup vegetable broth
• 1 large carrot (sliced thinly)
• 1 large red bell pepper (sliced thinly)
• 1 medium zucchini (sliced into half-moons)
• 2 cups broccoli florets
• 1 cup baby corn (canned, drained)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp fresh lime juice
• 0.25 cup fresh basil leaves (optional for garnish)
• 3 cups steamed jasmine rice (for serving)

Directions

Step 1

Press the tofu for 15 minutes to remove excess moisture. Cut it into 1-inch cubes and season with 1/2 tsp of salt.

Step 2

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and pan-fry until crispy and golden on all sides. Remove and set aside.

Step 3

In the same skillet, add the remaining 1 tbsp of vegetable oil. Mix in the red curry paste and sauté for about 1-2 minutes to release its aroma.

Step 4

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

Step 5

Add the carrot, red bell pepper, zucchini, and broccoli florets. Stir gently and cook for 6-8 minutes, or until the vegetables are tender but still crisp.

Step 6

Stir in the baby corn, soy sauce, and brown sugar. Let it simmer for another 2 minutes.

Step 7

Return the crispy tofu to the skillet and mix gently to coat the tofu with the curry sauce.

Step 8

Remove from heat and add fresh lime juice. Taste and adjust seasoning if needed.

Step 9

Serve hot over steamed jasmine rice and garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2741.7g)

Amount per serving	% Daily Value*
Calories	3142.6

Total Fat 159.4g	0%
Saturated Fat 94.2g	0%
Polyunsaturated Fat 17.5g
Cholesterol 0mg	0%
Sodium 4591.0mg	0%
Total Carbohydrate 341.5g	0%
Dietary Fiber 43.5g	0%
Total Sugars 47.5g
Protein 116.7g	0%

Vitamin D 0IU	0%
Calcium 3161.2mg	0%
Iron 39.0mg	0%
Potassium 4402.6mg	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: 43.9%

Protein: 14.3%

Carbs: 41.8%