Thai Red Curry Vegetables with Tofu Recipe

Introduction

Thai Red Curry Vegetables with Tofu is a vibrant and flavorful dish that’s perfect for a cozy weeknight dinner. This plant-based curry combines fresh vegetables, creamy coconut milk, and fragrant red curry paste for a satisfying meal that’s easy to prepare.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 white onion, sliced
• 2 tbsp fresh ginger, peeled and minced
• 2 tbsp fresh garlic, crushed or minced
• 3 tbsp Thai red curry paste
• 1 red bell pepper, sliced
• 1 cup sliced zucchini
• 1 (14 oz) can full-fat coconut milk
• 2 tbsp low sodium soy sauce
• 1 tbsp coconut aminos
• 1 tbsp coconut sugar
• 400 g package extra-firm tofu, cubed
• 2 tbsp fresh lime juice
• 2 tsp red chili flakes
• 1 tsp dried basil
• 1 (5 oz) container baby spinach
• Bean sprouts, for serving
• Fresh basil, for serving
• Cooked white or brown rice, for serving

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the sliced onion and cook for 3-4 minutes, stirring often, until softened and fragrant.
2. Step 2: Add the minced ginger, garlic, and red curry paste to the pan. Cook for 2 minutes, stirring frequently until the curry paste is well combined and aromatic.
3. Step 3: Stir in the sliced red bell pepper, zucchini, coconut milk, soy sauce, coconut aminos, and coconut sugar. Mix well and bring the mixture to a gentle simmer.
4. Step 4: Add the cubed tofu, lime juice, red chili flakes, and dried basil. Cook for 4-5 minutes, stirring occasionally to allow the flavors to meld.
5. Step 5: Add the baby spinach to the pan and turn off the heat. Stir until the spinach wilts and is evenly incorporated into the curry.
6. Step 6: Serve the hot red curry over cooked white or brown rice. Garnish with fresh basil leaves, bean sprouts, and lime wedges for an extra burst of freshness.

Tips & Variations

• For a creamier curry, stir in a little extra coconut milk just before serving.
• Swap tofu for cooked chickpeas or tempeh for different protein options.
• Add other vegetables like carrots, snap peas, or eggplant to customize the curry to your liking.
• If you prefer less heat, reduce or omit the red chili flakes.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry gluten-free?

Yes, this recipe can be gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Coconut aminos are naturally gluten-free as well.

How do I prevent tofu from breaking apart?

Use extra-firm tofu and handle it gently when adding to the curry. Cubing the tofu before cooking and stirring carefully helps keep it intact.

Thai Red Curry Vegetables with Tofu Recipe

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★★★★★

4.9 from 113 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Thai Red Curry featuring a medley of fresh vegetables and protein-rich tofu simmered in creamy coconut milk, seasoned with aromatic spices and herbs. This dish is perfect for a comforting, hearty meal served over rice or quinoa.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp extra-virgin olive oil
• 1 white onion, sliced
• 2 tbsp fresh ginger, peeled and minced
• 2 tbsp fresh garlic, crushed or minced
• 3 tbsp Thai red curry paste
• 1 red bell pepper, sliced
• 1 cup sliced zucchini
• 14 oz can of full-fat coconut milk
• 2 tbsp low sodium soy sauce
• 1 tbsp coconut aminos
• 1 tbsp coconut sugar
• 400 g extra-firm tofu, cubed
• 2 tbsp fresh lime juice
• 2 tsp red chili flakes
• 1 tsp dried basil
• 1 5 oz container baby spinach

For Serving

• Bean sprouts
• Fresh basil
• Cooked white or brown rice

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Instructions

1. Heat Oil and Cook Onion: Heat the extra-virgin olive oil in a large pan over medium heat. Add the sliced white onion and cook for 3-4 minutes, stirring frequently until the onion softens and becomes fragrant.
2. Add Curry Paste and Aromatics: Stir in the minced ginger, crushed garlic, and Thai red curry paste. Cook this mixture for about 2 minutes over medium heat, stirring continuously to evenly blend the flavors.
3. Bring to Simmer: Add the sliced red bell pepper, zucchini, coconut milk, low sodium soy sauce, coconut aminos, and coconut sugar to the pan. Stir well and bring the mixture to a gentle simmer, allowing the flavors to meld.
4. Add Tofu and Seasonings: Incorporate the cubed extra-firm tofu into the curry along with fresh lime juice, red chili flakes, and dried basil. Cook for 4-5 minutes, stirring occasionally to allow the tofu to absorb the flavors.
5. Add Spinach and Finish: Add the baby spinach to the pan, then turn off the heat. Stir until the spinach has wilted and is fully combined into the curry.
6. Serve: Plate the Thai red curry over cooked white or brown rice or quinoa. Garnish with fresh basil leaves and bean sprouts, and serve with lime wedges on the side for extra zest.

Notes

• For a vegan option, ensure the soy sauce and curry paste are free from fish sauce or animal products.
• Adjust the amount of red chili flakes based on your preferred spice level.
• Extra-firm tofu works best as it holds its shape during cooking.
• Coconut aminos provide a soy-free alternative to soy sauce; you can substitute with tamari if unavailable.
• Substitute vegetables according to season or preference, such as adding carrots or snap peas.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai red curry, tofu curry, vegetarian Thai recipe, coconut curry, easy Thai dinner, healthy curry recipe