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Vegetarian Thai Curry

Vegetarian Thai Red Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 tbsp red curry paste
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 2 cans (14 oz each) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp coconut sugar
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrot rounds
  • 1 cup sugar snap peas
  • 1 lime, cut into wedges
  • Fresh Thai basil leaves

Method
 

  1. Heat oil in a large pot over medium heat. Sauté curry paste, garlic, and ginger for 1 minute until fragrant.
  2. Add coconut milk, broth, soy sauce, and sugar. Bring to a gentle simmer and cook 5 minutes.
  3. Stir in tofu, bell peppers, broccoli, carrots, and snap peas. Cover and simmer 10 to 12 minutes until vegetables are tender-crisp.
  4. Ladle into bowls, top with Thai basil and a squeeze of lime, and serve with steamed rice.

Notes

Leftovers taste even more balanced the next day. For a richer curry, stick with full-fat coconut milk; light coconut milk makes a thinner sauce, but you can simmer a few extra minutes to concentrate it.