Vegan Thai red curry

Looking for a heartwarming, spicy, and undeniably delicious dish? Enter the world of Vegan Thai red curry! Infused with aromatic herbs and creamy coconut milk, this dish is a sure way to satiate your Asian cuisine cravings while keeping things plant-based. Let’s embark on this culinary journey together.

Ingredients:

• Thai red curry paste: 2 tbsp (30ml)
• Canned coconut milk: 1 can (400ml)
• Mixed vegetables (carrot, bell pepper, zucchini): 2 cups (480ml)
• Firm tofu, cubed: 1 cup (240ml)
• Soy sauce: 2 tbsp (30ml)
• Brown sugar: 1 tbsp (15ml)
• Fresh basil leaves: 10-12
• Vegetable oil: 1 tbsp (15ml)
• Lime, juiced: 1
• Fresh coriander/cilantro for garnish

Time: Prep – 15 mins | Cooking – 20 mins | Total – 35 mins

Serves: 4

Nutritional Facts (Per Serving):

• Calories: 260
• Carbs: 20g
• Protein: 7g
• Fat: 18g
• Saturated Fat: 12g
• Sodium: 400mg
• Fiber: 3g
• Sugar: 7g

Let’s Get Cooking:

1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Stir in the Thai red curry paste, letting it fry slightly to release the flavors.
3. Gradually pour in the coconut milk, stirring constantly to integrate the curry paste.
4. Add in the mixed vegetables and tofu.
5. Season with soy sauce and brown sugar to enhance the depth of flavors.
6. Let the curry simmer for about 15 minutes, or until the vegetables are tender yet still crisp.
7. Finish off by stirring in the fresh basil leaves and lime juice.
8. Taste and adjust seasoning, if necessary.
9. Garnish with fresh coriander before serving.

Tips for an Awesome Vegan Thai red curry:

1. Always choose a high-quality, vegan-certified Thai red curry paste.
2. Opt for full-fat coconut milk for that rich, creamy texture.
3. You can switch up the veggies according to seasonal availability.
4. Preferably use fresh lime juice over bottled variants for a vibrant tang.
5. Pairing with jasmine or brown rice enhances the overall meal experience.

Serving It Right:

1. Vegan Thai red curry shines when paired with fluffy jasmine rice or noodles.
2. Consider serving with a side of vegan spring rolls for a complete Thai feast.
3. Fresh cucumber salad can complement the spicy curry perfectly.
4. Complete your meal with a cold Thai iced tea, minus the dairy.

When thinking of soul-soothing, tantalizing, and hearty vegan dishes, Vegan Thai red curry tops the list. This Asian masterpiece, with its velvety coconut base and the medley of spices, serves as a bowl of comfort. For every vegan out there or anyone eager to try a plant-based alternative, this dish proves that you don’t need to compromise on taste for ethics. AH7, your trusted health partner, always champions nutritious and delectable options. So, next time you’re wondering what vegan dish to prepare, remember this exotic, delightful curry. Dive into the flavors, and let your senses travel to the heart of Thailand!

VEGAN THAI RED CURRY

Looking for a heartwarming, spicy, and undeniably delicious dish? Enter the world of Vegan Thai red curry! Infused with aromatic herbs and creamy coconut milk, this dish is a sure way to satiate your Asian cuisine cravings while keeping things plant-based. Let’s embark on this culinary journey together.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

VEGAN THAI RED CURRY

Amount per Serving

Calories

260

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

12

g

75

%

Sodium

 

400

mg

17

%

Carbohydrates

 

20

g

7

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Thai red curry paste: 2 tbsp 30ml
• Canned coconut milk: 1 can 400ml
• Mixed vegetables carrot, bell pepper, zucchini: 2 cups (480ml)
• Firm tofu cubed: 1 cup (240ml)
• Soy sauce: 2 tbsp 30ml
• Brown sugar: 1 tbsp 15ml
• Fresh basil leaves: 10-12
• Vegetable oil: 1 tbsp 15ml
• Lime juiced: 1
• Fresh coriander/cilantro for garnish

Instructions

• In a large skillet or wok, heat the vegetable oil over medium heat.
• Stir in the Thai red curry paste, letting it fry slightly to release the flavors.
• Gradually pour in the coconut milk, stirring constantly to integrate the curry paste.
• Add in the mixed vegetables and tofu.
• Season with soy sauce and brown sugar to enhance the depth of flavors.
• Let the curry simmer for about 15 minutes, or until the vegetables are tender yet still crisp.
• Finish off by stirring in the fresh basil leaves and lime juice.
• Taste and adjust seasoning, if necessary.
• Garnish with fresh coriander before serving.

Notes

TIPS FOR AN AWESOME VEGAN THAI RED CURRY:

1. Always choose a high-quality, vegan-certified Thai red curry paste.
2. Opt for full-fat coconut milk for that rich, creamy texture.
3. You can switch up the veggies according to seasonal availability.
4. Preferably use fresh lime juice over bottled variants for a vibrant tang.
5. Pairing with jasmine or brown rice enhances the overall meal experience.

SERVING IT RIGHT:

1. Vegan Thai red curry shines when paired with fluffy jasmine rice or noodles.
2. Consider serving with a side of vegan spring rolls for a complete Thai feast.
3. Fresh cucumber salad can complement the spicy curry perfectly.
4. Complete your meal with a cold Thai iced tea, minus the dairy.