Vegetarian Thai Curry Recipe
User Reviews
5.0
156 reviews
Excellent
Vegetarian Thai Curry Recipe
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This is our go-to vegetarian Thai curry recipe that's both healthy and delicious. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It's an easy-to-make meat-free meal that everyone will love, and it's ready in just 30 minutes!
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Ingredients
- 8 8 ounces dried udon noodles
- 1 1 tablespoon avocado oil
- 1 1 package medium-firm tofu cut into chunks and dried well
- 2 2 15-ounce cans coconut milk can be light
- 6 6 tablespoons red Thai curry paste or to taste
- 2 2 tablespoons soy sauce
- 1 1 tablespoon coconut sugar
- 2 2 medium onions cut into thick slices
- 1 1 medium Japanese eggplant cut into half-moons
- 4 4 bunches baby bok choy torn into pieces
- 2 2 medium bell peppers cut into strips
- 2 2 medium carrots cut into rounds
- 2 2 stalks celery cut into half-moons
- 1 1 cup purple or green cabbage chopped
- 3 3 green onions cut into 1-inch slices
- sea salt to taste
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Instructions
- Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
- Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
- Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.
Notes
- The type of curry paste you buy will make a big difference in this recipe. We highly recommend visiting an Asian market and stocking up on curry paste there. For this recipe, we use Amoy Thai Red Curry Paste. Mae Ploy is another great brand.
- Tip: the best-tasting Thai curry pastes ALWAYS come from Thailand and have little English written on the packaging.
- Note: Thai Kitchen brand and Blue Dragon are two curry pastes that we have been very disappointed with. If they are the only curry pastes available to you, you'll likely want to 'doctor up' the curry with lots of fresh ginger, garlic, and lemongrass. You may also want to add some kaffir lime leaves or lime juice.
Nutrition Information
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Serving
1 serving = ¼ of the recipe
Calories
572kcal
(29%)
Carbohydrates
68g
(23%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Sodium
1517mg
(63%)
Potassium
563mg
(16%)
Fiber
11g
(44%)
Sugar
17g
(34%)
Vitamin A
10763IU
(215%)
Vitamin C
97mg
(108%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 572kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1517mg | 63% |
| Potassium | 563mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 10763IU | 215% |
| Vitamin C | 97mg | 108% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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