Vegan Thai Red Curry
Servings: 4 people
Thai red curry is made with creamy coconut milk and hearty tofu. It is a perfect weeknight meal made in under 30 minutes. It is easy to make at home using simple ingredients, your favorite veggies, and popular Thai red curry paste. This plant-based recipe packed with fresh vegetables and aromatic spices, makes a healthy and satisfying dinner for everyone.
Ingredients
- 1 can Coconut milk (unsweetened)
- 3 tablespoon Thai red curry paste (2 tablespoon for mild spiciness)
- ¼ cup Water (optional)
- 1 teaspoon Salt
- ¾ cup (6 oz.) Tofu (extra-firm, cubed)
Vegetables for curry
- ¾ cup Baby corn (sliced or cut)
- ¼ cup Bamboo shoots (sliced)
- ⅓ cup Chestnuts (sliced)
- 2 cup Bell pepper (multiple colors)
- 1 cup Mushrooms (sliced)
- ½ tablespoon Ginger (sliced or paste)
- 10-12 count Thai basil leaves (optional)
Instructions
- Pour the coconut milk into a heavy bottom saucepan.
- Heat it on a medium flame and mix with a whisk until it is smooth.
- Add the Thai red curry paste and mix it.
- Add salt, ginger, and all the veggies except tofu.
- Cook for about 5-7 minutes until veggies are tender.
- Add some water if you want to adjust consistency.
- Add the tofu cubes and some basil leaves and mix gently, turn the stove off.
Nutrition
Serving: 1.5cup | Calories: 334kcal (17%) | Carbohydrates: 26g (9%) | Protein: 10g (20%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 602mg (26%) | Potassium: 622mg (18%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 4364IU (87%) | Vitamin C: 106mg (128%) | Calcium: 104mg (10%) | Iron: 5mg (28%)
