Best Vegetarian Thai Red Curry Recipes

VEGGIE THAI RED CURRY

Veggie Thai red curry image

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

Provided by Good Food team

Time 50m

Number Of Ingredients 24

Ingredients

200g firm tofu, cubed
4-5 tbsp soy sauce
juice 3 limes
2 red chillies, 1 finely chopped, 1 sliced into rounds
2 tbsp vegetable oil
400ml can reduced-fat coconut milk
1 courgette, chopped into chunks
1 small aubergine, chopped into chunks
½ red pepper, deseeded and chopped into chunks
140g mushrooms, halved
140g sugar snap pea
20g pack basil, leaves picked
1 tsp brown sugar
jasmine rice, to serve
3 red chillies
1 lemongrass, roughly chopped
3 shallots, roughly chopped
½ red pepper, deseeded and roughly chopped
zest 1 lime
stalks from 20g pack coriander
thumb-size piece ginger, grated
2 garlic cloves
1 tsp freshly ground pepper
1 tsp ground coriander

Steps:

Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium

VEGETARIAN THAI RED CURRY

Vegetarian Thai Red Curry image

Spicy, creamy Thai red curry with vegetables and tofu.

Provided by Anibas

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

1 (12 ounce) package extra-firm tofu, drained
1 tablespoon vegetable oil
2 cups coconut milk
½ cup water, or more as needed
2 tablespoons Thai red curry paste
1 medium onion, finely chopped
2 medium potatoes, peeled and chopped
3 small zucchini, chopped
2 medium red bell peppers, cut into long, thin strips
2 tablespoons chopped fresh basil leaves
2 tablespoons lime juice
3 teaspoons soft brown sugar
1 (8 ounce) can bamboo shoots, drained

Steps:

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g