Vegetarian Thai Red Curry Recipe

Name: Vegetarian Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces firm tofu cubed; 5 tablespoons soy sauce; 3 limes juice; 1 slice red chillies finely chopped, 1 into rounds; 2 tablespoons vegetable oil; 1 11/16 cups reduced fat coconut milk; 1 courgette chopped into chunks; 1 aubergine small, chopped into chunks; 1/2 red pepper deseeded and chopped into chunks; 1 7/16 cups mushrooms halved; 2 1/4 cups sugar snap peas; 1/2 cup basil leaves pack, picked; 1 teaspoon brown sugar; jasmine rice to serve; 3 red chillies; 1 lemongrass roughly chopped; 3 shallots roughly chopped; 1/2 red pepper deseeded and roughly chopped; 1 lime zest; 1 1/4 cups coriander stalks from pack; 1 piece ginger grated; 2 garlic cloves; 1 teaspoon freshly ground pepper; 1 teaspoon ground coriander

Servings: persons

7 ounces firm tofu cubed
5 tablespoons soy sauce
3 limes juice
1 slice red chillies finely chopped, 1 into rounds
2 tablespoons vegetable oil
1 11/16 cups reduced fat coconut milk
1 courgette chopped into chunks
1 aubergine small, chopped into chunks
1/2 red pepper deseeded and chopped into chunks
1 7/16 cups mushrooms halved
2 1/4 cups sugar snap peas
1/2 cup basil leaves pack, picked
1 teaspoon brown sugar
jasmine rice to serve
3 red chillies
1 lemongrass roughly chopped
3 shallots roughly chopped
1/2 red pepper deseeded and roughly chopped
1 lime zest
1 1/4 cups coriander stalks from pack
1 piece ginger grated
2 garlic cloves
1 teaspoon freshly ground pepper
1 teaspoon ground coriander

1
Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
2
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.
3
Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
4
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.

745

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 7 ounces firm tofu cubed, 5 tablespoons soy sauce, 3 limes juice, 1 slice red chillies finely chopped, 1 into rounds, and more.

Yes, Vegetarian Thai Red Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Thai Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions