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Vegan Thai Red Curry

Vegan Thai Red Curry

Vegan thai red curry with crisp tofu, sweet bell peppers, and a creamy coconut broth in 30 minutes. Easy dairy free plant based dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 14 oz extra firm tofu pressed and cubed
  • 3 tbsp coconut oil divided
  • 1 small yellow onion sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp thai red curry paste
  • 1 can (13.5 oz) full fat coconut milk
  • 1 cup low sodium vegetable broth
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup snap peas trimmed
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice plus wedges to serve
  • 1/2 cup fresh thai basil torn

Method
 

  1. **Crisp.** Heat 2 tbsp coconut oil in a large skillet over medium high. Add cubed tofu and sear 3 minutes per side until golden on all faces. Transfer to a plate.
  2. **Soften.** Add the remaining oil with onion. Cook 3 minutes until soft. Stir in garlic and ginger and cook 30 seconds.
  3. **Bloom.** Add red curry paste and fry 60 seconds in the oil until fragrant and a shade darker.
  4. **Simmer.** Pour in coconut milk and broth, whisking until smooth. Bring to a gentle simmer.
  5. **Vegetables.** Add bell peppers and snap peas. Cook 5 minutes until just tender but still crisp.
  6. **Finish.** Return tofu to the pan with soy sauce, maple syrup, and lime juice. Simmer 2 minutes to coat the tofu.
  7. **Serve.** Off heat stir in thai basil. Spoon over rice with extra lime wedges on the side.

Notes

Press tofu for 10 minutes between paper towels with a heavy skillet on top. Use full fat coconut milk for the richest broth. Light coconut milk thins out the curry. Buy red curry paste from the asian aisle, not the spice aisle. Maesri and Mae Ploy are the gold standard.