Make this vegan Thai red curry with tofu and vegetables ahead of time for a quick and simple weekday supper. It requires few ingredients and provides a pleasurable means of consuming a wide variety of healthy whole foods.
I spent 22 days in Thailand eating nothing but Thai curries of every variety. In my humble opinion, Thai cuisine is the greatest in the world.
I experimented with several versions of Thai curries, both red and green, as well as yellow. The ability to choose the heat of your meal is my favorite part of eating at any Thai restaurant.
As a rule, I flew really high. Let me have lots of fresh ginger and red chile peppers, two of my favorite things.
I didn’t realize I was eating only vegan curry meals the whole time I was in Thailand. To be honest, I wasn’t exactly stoked about eating meat in Thailand, and I adore the feel of tofu, so I usually went for that instead of the meat options.
I was so motivated to start eating more whole meals when I got home by the variety of ingredients utilized there. Despite the many quick cuts in this recipe, this dish comes the closest I’ve had to the food I had in the south since returning home.
Snap peas, baby corn, red pepper, green bell pepper, and lime zest are just few examples of other veggies that might be included. It’s all in the eye of the beholder, but I did my best to replicate the recipe as closely as possible from my time in Thailand.
MAKING THAI RED CURRY INSTRUCTIONS
To prepare the Thai curry paste (the entire recipe and exact proportions are in the recipe card at the bottom of the page), you will need the following items:
- Crispy, extra-firm tofu can be achieved by first coating the tofu with cornstarch and spices and then pan-frying the tofu. Silken tofu is not something you should use since it falls apart too easily.
- Broccoli – the stated veggies are precisely what I used in this dish, but feel free to substitute your own favorites. Many other veggies will do beautifully as long as you use fresh ingredients.
- Carrots
- Onion, little red
- Cloves of garlic
- Young spinach
- Coconut milk, preferably full-fat although light coconut milk may work in a pinch. If you’re using light coconut milk, I wouldn’t bother with the water.
- Water
- The Thai Kitchen brand of red curry paste is my favorite.
- Shake with salt and pepper
- If you need a gluten-free alternative to soy sauce but can’t locate any, coconut aminos are a great choice.
- Olive oil
- Spicy Sriracha sauce is optional but welcome.
- Serve with lime wedges, red chili flakes, chopped cilantro, and your preferred rice, jasmine, brown, or cauliflower.
- Red bell pepper, snow peas, bamboo shoots, kaffir lime leaves, thai basil leaves, a squeeze of lime juice, and fish sauce are all welcome additions.
DIRECTIONS FOR MAKING A VEGAN RED THAI CURRY
Coconut oil should be heated in a pan over medium heat.
After approximately 8 minutes, add the chopped onion and simmer until it becomes slightly transparent. Curry paste should be added next.
After 3–4 minutes, add the garlic and stir. Then throw in some carrots and broccoli.
Tofu should be browned on both sides by frying it in a small pan over medium heat.
To the onions and peppers, pour some soy sauce, salt, and black pepper. Ten to fifteen minutes, stirring periodically, until the vegetables are soft.
Put in the water, sriratcha, and full-fat coconut milk. Then, after a few minutes of simmering, add the cubed tofu.
Add more water if the consistency of the curry is too thick for your taste. Then, after adding the lime juice, turn off the stove.
Place on a bed of rice and garnish with lime wedges and chopped cilantro. Enjoy!
TOFU CURRY: STORAGE ADVICE
Stored properly, curry may keep for up to 4 days in the fridge. Reheat leftovers in the microwave or a small saucepan over medium heat for a gentle reheat.
IS IT OK TO FREEZE THE CURRY SAUCE?
The curry may be frozen for up to three months in a container that can withstand being placed in the freezer.
Is it possible to use meat in a vegan tofu dish?
Sure, I’ll throw in some shrimp or chicken every once in a while. The dish will no longer be vegan, but the protein content will improve.
Can I add more heat to this dish?
I always put in more pepper since I adore spicy cuisine. Additional sriracha, red chili peppers, or chili flakes can be added to the dish to increase its heat.
Vegan Tofu and Vegetable Thai Red Curry
Make this vegan Thai red curry with tofu and vegetables ahead of time for a quick and simple weekday supper. It requires few ingredients and provides a pleasurable means of consuming a wide variety of healthy whole foods.
Ingredients
- Coconut oil, 1 tablespoon
- Diced red onion, 1 small
- Red curry paste, 3 tablespoons
- 4 minced garlic cloves
- 1 bunch of broccoli, broken up
- 3 diced carrots of medium size
- Ingredients: 1 block of extra-firm tofu, diced
- S&P, for seasoning
- 1 Tablespoon Soy Sauce
- Two or three handfuls of chopped spinach
- 1 1/2 cans of coconut milk, full-fat
- 14 cups of liquid
- between one and two teaspoons of sriracha
- Lime juice, 1 teaspoon
- serving of cilantro
Instructions
- Coconut oil should be heated in a pan over medium heat.
- After approximately 8 minutes, add the chopped onion and simmer until it becomes slightly transparent. Curry paste should be added next.
- Cook the garlic for about two minutes after adding it. Then throw in some carrots and broccoli.
- Tofu should be browned on both sides by frying it in a small pan over medium heat.
- To the onions and peppers, add some soy sauce, salt, and black pepper. Ten to fifteen minutes, stirring periodically, until the vegetables are soft.
- Put the water, coconut milk, sriratcha, and spinach into a pot. Then put in the tofu and let it cook for a while. Turn off the stove and stir in the lime juice.
- Place on a bed of rice and garnish with lime wedges and chopped cilantro. Enjoy!
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