Description
Indulge in the vibrant flavors of this Vegan Thai Red Curry, a comforting dish that combines creamy coconut milk, aromatic spices, and fresh vegetables. Perfect for cozy dinners or impressing guests, this curry is not only delicious but also easy to prepare. Each spoonful delivers a warm hug from the tropics, making it an irresistible addition to your plant-based repertoire.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 2 tbsp red curry paste
- 2 cups mixed vegetables (bell peppers, broccoli, zucchini)
- 1 cup firm tofu, cubed
- 2 tbsp freshly squeezed lime juice
- 1 tbsp vegetable oil
- Fresh basil leaves
- Chili flakes (to taste)
Instructions
- Heat vegetable oil in a large pan over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
- Pour in the coconut milk slowly while stirring. Allow it to simmer for a few minutes.
- Add cubed tofu and mixed vegetables. Stir well and cook for about 10 minutes until the veggies are tender yet crisp.
- Drizzle with lime juice to enhance the flavor.
- Remove from heat, garnish with fresh basil leaves and chili flakes. Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg