Nutrition Facts
(per serving)

This recipe has been converted to a vegan version by replacing chicken with tofu and using vegetable broth instead of chicken broth. Fish sauce has been replaced with soy sauce for flavor and the coconut milk remains as is.

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Original Recipe:

https://www.recipetineats.com/thai-red-curry-with-chicken/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Thai Red Curry with Tofu

vegan

Vegan Thai Red Curry with Tofu

Ingredients

  • 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best)
  • 2 large garlic cloves, minced
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste or finely chopped fresh
  • 3 tbsp vegetable oil (or canola or peanut)
  • 1 cup (250 ml) vegetable broth, low sodium
  • 400 ml / 14 oz coconut milk (full fat!)
  • 6 kaffir lime leaves
  • 1 tbsp sugar (white, brown or palm)
  • 2 tsp soy sauce, plus more to taste
  • 350g / 12 oz firm tofu, cut into 0.75 / 1/3" thick slices
  • 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
  • 120g / 4 oz green beans, trimmed and cut into 5cm/2" pieces
  • 12 Thai basil leaves

Instructions

  1. Heat oil in a large heavy-based skillet over medium-high heat.
  2. Add curry paste and cook for about 2 minutes until fragrant.
  3. Add vegetable broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  4. Add coconut milk, lime leaves, sugar, and soy sauce. Stir, then add tofu.
  5. Spread tofu out, bring to a simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until sauce reduces and tofu is heated through.
  6. Do a taste test. Add more soy sauce for saltiness or sugar for sweetness.
  7. Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and sauce is thickened.
  8. Remove from heat. Stir through a handful of Thai basil leaves.
  9. Serve over jasmine rice, garnished with fresh red chili slices and fresh coriander/cilantro leaves, if desired.

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