Vegan Thai Red Curry

Easy Vegan Thai Red Curry is perfect comfort food. With marinated tofu and veggies this curry is creamy, spicy and packed with layers of gorgeous flavours.

Course Dinner

Cuisine Thai

Prep Time 35

Cook Time 20

Servings

Calories 385kcal

Author Michelle Alston

Ingredients

1 ½ tablespoon sunflower oil
1 medium brown onion sliced very thinly
2 cloves of garlic minced
1 x 5cm piece of ginger (about a thumb-size piece) finely grated
60 g vegan Thai red curry paste (3 tbsp)
1 x 400g can of coconut milk (1 x 13.5 fl oz can) full fat
100 g baby corn (approx 1 cup) cut in half lengthways
1 medium red bell pepper seeds and pith removed then sliced thinly
140 g sugar snap peas (approx 2 cups)
1 tablespoon brown sugar
1 lime, juice of
A small handful of coriander/cilantro + more for serving

For the crispy tofu

280 g extra firm tofu (1 x 9oz pack) cut into cubes
2 tbsp tamari / dark soy sauce
1 tablespoon toasted sesame oil
1 tablespoon freshly squeezed lime juice
½ tablespoon sunflower oil

For serving

Jasmine or sticky rice
Lime wedges
Coriander/cilantro leaves
2 spring onions finely sliced

Instructions

To Make the Crispy Tofu

First, drain the tofu - place a double layer of kitchen paper on a baking tray. Add the cubed tofu, cover with another double layer of kitchen paper then place another baking tray over the covered tofu. Place 4 cans of beans on top of the tray and leave for 15-20 minutes.
In a large bowl whisk together 2 tablespoons of tamari or soy sauce, 1 tablespoon of toasted sesame oil and 1 tablespoon of lime juice.
Place the drained tofu into the tamari/soy marinade and leave for 20 minutes.
Heat ½ a tablespoon of oil in a pan then start frying the tofu until crispy. Once all the tofu is cooked remove from the pan and keep warm.
Reserve 2 tablespoons of the marinade.

To Make the Vegan Thai Red Curry

Heat 1 and a ½ tablespoons of oil in a large pan, add the onion and cook until translucent, about 10 minutes. Then add the garlic and ginger and cook for a minute. Now add the Thai red curry paste and stir everything together.
Add the red pepper, cook for a minute then pour in the coconut milk. Add ½ a cup of water to the empty can, give it a little swish then slowly add that to the pan. Now stir in the lime juice, 1 tablespoon of brown sugar and the reserved marinade.
Stir well and simmer for 10 minutes or until the sauce has reduced to the consistency you like.
Next, add the baby corn and sugar snap peas, cook for a further 3 minutes then add the crispy tofu, simmer until the tofu is hot.
Finally, add the coriander add serve immediately.
Serve with sticky or jasmine rice, lime wedges and a few coriander/cilantro leaves and sliced spring onions/scallions.

Notes

Tofu - you will need extra firm tofu for this recipe, You can find it in most large supermarkets or health food stores.
Thai Red Curry Paste - I use a store-bought curry paste to make this dish, you can make your own if you wish. You will find Thai red curry paste in most large supermarkets or at your local Asian food market.
Coconut Milk - Full-fat coconut milk will give you the best results for this, however, if you are counting the calories then you can use a reduced-fat version, just be aware the sauce may be a bit thinner.
Storing and Freezing - This dish really is best served fresh, I don't recommend freezing this dish. The vegetables have high water content and there is a risk they will turn mushy. Also, freezing will change the consistency of the tofu making it soggy. You can keep any leftovers in the fridge for a day or two and reheat on the hob, again there may be changes in consistency.
Nutritional Information - all nutritional information is approximate and is calculated using an online nutrition tool. It does not include rice.
Weights and Measurements - I weigh all my ingredients using an electric scale, all measurement are metric. Cup measurements are approximate.

Nutrition