Thai red curry is a popular recipe made from red curry paste. This recipe is packed with vegetables and tofu, making it a very healthy one-pot meal. Pair it with fragrant jasmine rice or brown rice, and the dinner is complete.
Thai red curry is a popular recipe made from red curry paste , and this vegetarian version is a classic food that’s part of every Thai restaurant menu.
This curry combines creamy coconut milk with the spicy kick of red curry paste, making a rich and flavorful sauce. Tofu adds a hearty touch, while adding veggies like bell peppers, zucchini, and eggplant brings freshness and crunch.
The Thai red curry paste can be made way in advance and can be refrigerated or, if required, frozen. Once the curry paste is ready, all it needs is coconut milk and your choice of vegetables to make it a complete meal. Preparation time - 30 mins Cooking time - 45 mins Difficulty level - medium
INGREDIENTS TO MAKE RED CURRY - (SERVES 4-6)
- Homemade red curry paste - 3 tbsp
- Coconut milk - 1 - 14oz can
- Onions - 1 (sliced)
- Tofu (extra firm) - 1 package (drained and cut into cubes)
- Choice of Mixed vegetables - 3 cups Carrots Beans Broccoli Cauliflower Snow peas Baby corn Zucchini
- Pineapples (chopped) - 1 cup
- Spring onions - 4 (chopped with the green top)
- Oil - 2 tbsp
- Salt - as needed
- Ginger powder- 1 tsp
- Thai basil - a few (substitute regular basil)
- bean sprouts (optional) - a few
PROCEDURE -
- Steam cook the vegetables individually with a pinch of ginger powder until half done. Keep aside.
- Heat about a tablespoon of oil in a wide pan and slightly brown the tofu. Keep aside.
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In the same pan, add the remaining oil and sauté the onions and green onions until translucent.
- Add the red curry paste and cook for about a minute or so.
- Add the coconut milk and let it come to a boil. Simmer for about 5 minutes.
- Now add the steamed vegetables and pineapple and cook for about 8-10 mins.
- Then add the tofu and salt to taste. Add water if needed to bring it to the required consistency.
Bring it to a gentle boil and simmer for about 10 more minutes. Check the doneness of the vegetables. Keep in mind that the vegetables should still have a bite to them and should not be too mushy.
Tear a few basil leaves and add them at the end. Mix well and serve the Thai red curry with white rice, jasmine rice, or brown rice.
Looking for more Thai recipes, check this out 🙂
- Thai Green Curry with Vegetables and Tofu | Kaeng Khiao Wan
- Thai Vegetarian Tom Yum Soup With Vegetables And Tofu
- Pad Thai - National dish of Thailand
- Spicy Fried Tofu Recipe | Air Fryer Tofu Stir Fry
Recipe
Equipment
- ▢ saute pan
- ▢ spatula
Ingredients
- ▢ 3 tablespoon Homemade red curry paste
- ▢ 1 Coconut milk 14 oz can
- ▢ 1 Onions sliced
- ▢ 1 package Tofu extra firm - (drained and cut into cubes)
- ▢ 3 cups Choice of Mixed vegetables
- ▢ Carrots
- ▢ Beans
- ▢ Broccoli
- ▢ Cauliflower
- ▢ Snow peas
- ▢ Baby corn
- ▢ Zucchini
- ▢ 1 cup Pineapples chopped
- ▢ 4 Spring onions chopped with the green top
- ▢ 2 tablespoon Oil
- ▢ as needed Salt
- ▢ 1 teaspoon Ginger powder
- ▢ few Thai basil substitute regular basil
- ▢ few bean sprouts optional
Instructions
- Steam cook the vegetables individually with a pinch of ginger powder until half done. Keep aside.
- Heat about a tablespoon of oil in a wide pan and slightly brown the tofu. Keep aside.
- In the same pan, add the remaining oil and sauté the onions and green onions until translucent.
- Add the red curry paste and cook for about a minute or so.
- Add the coconut milk and let it come to a boil. Simmer for about 5 mins.
- Now add the steamed vegetables and pineapple and cook for about 8-10 mins.
- Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
- Bring it to a gentle boil and simmer for about 10 more mins. Check for doneness of the vegetables. Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
- Tear few basil leaves and add at the end. Mix well and serve the Thai red curry with white rice, jasmine rice or brown rice.
Nutrition
More Entree
- Mooli Ka Paratha | Radish Paratha
- Vellam Sadam | Sweet Jaggery Rice
- Ajwain Paratha | Carom Seeds Flatbread
- Bikaneri Chana Dal Paratha | Lentil Stuffed Flatbread
THAI VEGETABLE AND TOFU RED CURRY (VEGETARIAN)
Equipment
- saute pan
- spatula
Ingredients
- 3 tablespoon Homemade red curry paste
- 1 Coconut milk 14 oz can
- 1 Onions sliced
- 1 package Tofu extra firm – (drained and cut into cubes)
- 3 cups Choice of Mixed vegetables
- Carrots
- Beans
- Broccoli
- Cauliflower
- Snow peas
- Baby corn
- Zucchini
- 1 cup Pineapples chopped
- 4 Spring onions chopped with the green top
- 2 tablespoon Oil
- as needed Salt
- 1 teaspoon Ginger powder
- few Thai basil substitute regular basil
- few bean sprouts optional
Instructions
- Steam cook the vegetables individually with a pinch of ginger powder until half done. Keep aside.
- Heat about a tablespoon of oil in a wide pan and slightly brown the tofu. Keep aside.
- In the same pan, add the remaining oil and sauté the onions and green onions until translucent.
- Add the red curry paste and cook for about a minute or so.
- Add the coconut milk and let it come to a boil. Simmer for about 5 mins.
- Now add the steamed vegetables and pineapple and cook for about 8-10 mins.
- Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
- Bring it to a gentle boil and simmer for about 10 more mins. Check for doneness of the vegetables. Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
- Tear few basil leaves and add at the end. Mix well and serve the Thai red curry with white rice, jasmine rice or brown rice.
