Vegan Thai Red Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
4 mins
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Cook Time
4 mins
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Total Time
29 mins
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Servings
7 cups
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Calories
263 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Thai Red Curry
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Tofu gets all golden and crispy, the veggies soak up that curry goodness, and that coconut sauce? A big ol’ hug in a bowl! Throw some rice in there, and you’ve got yourself a WINNER of a meal with this Thai red curry recipe!
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Ingredients
For the Fried Tofu:
- 3 tablespoons olive oil
- 14 oz. extra firm tofu pressed dry, and cut into 1-inch cubes
For the Curry:
- 2 teaspoons olive oil
- ½ cup shallots or red onions, 1 cm. diced
- ¼ cup red curry paste
- 1 teaspoon ginger grated
- 2 Sliced bird’s eye chilies or to taste
- 400 ml. coconut milk full-fat
- 1 cup water
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 1 tablespoon lime juice
- ¾ teaspoons salt or to taste
- 1 ½ cups broccoli or brocolini, cut into small florets
- 1 cup green beans cut in 1-inch sections
- 1 ½ cups red bell pepper diced
- ½ cup Thai basil leaves
Optional To Serve and Garnish:
- cooked jasmine rice
- Chili oil
- cilantro leaves
- Thai basil leaves
- bird’s eye chilies sliced
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Instructions
- Heat a dutch oven or large pan over medium-high heat and add the olive oil. Once hot, add the tofu in a single layer and cook until golden brown on all sides, turning occasionally. Transfer to a plate and set aside.
- Reduce the heat to medium and add the olive oil for the curry. After 90 seconds when the oil is hot, add the shallots and cook for 2-3 until softened.
- Stir in the red curry paste, ginger, and bird’s eye chilies, cooking for 30 seconds while stirring continuously.
- Pour in the coconut milk, water, brown sugar, lime juice, and salt. Bring to a simmer over medium-low heat.
- Once the liquid is hot, add the broccoli, green beans, and red bell pepper. Stir well and cook for 3-4 minutes until the vegetables are tender to your liking. (I prefer the veggies crisper, but some folks will prefer them more heavily cooked).
- Return the fried tofu to the pan along with the Thai basil and cook for 2 more minutes, until the leaves wilt and the tofu has a chance to get fully coated in curry.
- Serve hot with jasmine rice, garnished with chili oil, cilantro, additional Thai basil, and sliced bird’s eye chilies if desired.
Equipments used:
Notes
- 🧈 Don’t Be De-pressed:
- 🧈
- Press your tofu for at least 15 minutes to remove excess water. The longer you press, the crispier and less soggy your tofu will be when fried. Your taste buds will thank you.
- 🔥 Fried and True:
- 🔥
- Fry your tofu in a Dutch oven or deep pot to keep the mess contained. Those high sides not only protect your stovetop but also make flipping your tofu a breeze.
- 🌪 Air You Go:
- 🌪
- Coat your tofu with a little oil and toss it in the air fryer at 400°F for 15 minutes, flipping halfway through. Crispy without the mess, baby!
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
306mg
(13%)
Potassium
446mg
(13%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2659IU
(53%)
Vitamin C
65mg
(72%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 7cups
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 306mg | 13% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2659IU | 53% |
| Vitamin C | 65mg | 72% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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