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Introduction
Thai red curry has its roots in the vibrant street food culture of Thailand, where fragrant spices and fresh ingredients come together in perfect harmony. This plant-based version pays homage to the traditional dish while embracing contemporary dietary preferences. The use of tofu, a staple in many Asian cuisines, adds a protein-rich element that absorbs the curry's complex flavors. Originally, Thai curries were made using a mortar and pestle to grind fresh herbs and spices, a practice that dates back centuries. While our recipe uses a convenient store-bought curry paste, it still captures the essence of this time-honored cooking method, allowing you to bring a taste of Thai street food culture to your own kitchen with a healthy, modern twist.
Ingredients
• 14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp neutral oil (such as avocado or grapeseed)
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 small zucchini, sliced into half-moons
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp Thai red curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free option)
• 1 tbsp coconut sugar (or brown sugar)
• 2 kaffir lime leaves (optional)
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup fresh basil leaves, torn (preferably Thai basil)
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked brown jasmine rice, for serving
Step 1:
Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with cornstarch to coat evenly.
Step 2:
Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
Step 3:
In the same skillet, heat remaining 1 tbsp oil. Add sliced onions, bell peppers, and zucchini. Stir-fry for 3-4 minutes until vegetables start to soften.
Step 4:
Add minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
Step 5:
Stir in Thai red curry paste and cook for 1 minute to release its flavors.
Step 6:
Pour in coconut milk, vegetable broth, soy sauce, and coconut sugar. Add kaffir lime leaves if using. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 7:
Add snap peas and crispy tofu to the skillet. Simmer for another 3-4 minutes until snap peas are tender-crisp and tofu is heated through.
Step 8:
Remove from heat and stir in lime juice, torn basil leaves, and chopped cilantro.
Step 9:
Serve hot over cooked brown jasmine rice.
Q: Can I make this recipe less spicy?
A: Yes, you can reduce the amount of red curry paste or choose a milder brand. Start with half the amount and adjust to taste.
Q: Is this recipe vegan?
A: It can be vegan if you ensure your curry paste doesn't contain shrimp paste. Most other ingredients are plant-based.
Q: Can I use light coconut milk instead of full-fat?
A: While you can use light coconut milk, full-fat coconut milk provides a richer, creamier texture that's traditional in Thai curries.
• For a soy-free version, replace soy sauce with coconut aminos.
• If kaffir lime leaves are unavailable, substitute with 1 tsp of lime zest.
• For a less spicy version, reduce the amount of red curry paste or choose a milder brand.
• To make this recipe vegan, ensure your curry paste doesn't contain shrimp paste.
• For added crunch, consider adding 1/4 cup of chopped roasted peanuts as a garnish.
• Fresh vegetables can be substituted based on seasonal availability. Carrots, broccoli, or baby corn would work well.
• For a protein boost, add 1 cup of cooked chickpeas or edamame.
• This dish is naturally gluten-free when using tamari instead of soy sauce, but always check your curry paste ingredients.
Divide the curry evenly among 4 bowls, each containing 1/2 cup of cooked brown jasmine rice. Garnish with extra basil or cilantro if desired.
Store leftovers 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 if needed.
To save time, prep all vegetables while the tofu is being pressed. Cook the rice simultaneously with the curry preparation.
- For crispier tofu, ensure it's well-pressed and thoroughly coated with cornstarch before frying.
- Adjust the amount of curry paste to your preferred spice level, starting with less and adding more to taste.
- Don't overcook the vegetables to maintain their vibrant colors and crisp texture.
For a seafood version, replace tofu with shrimp or cubed white fish. For a heartier meal, add cubed sweet potatoes or butternut squash.
Pair with a cold Thai iced tea or a crisp, light beer such as a lager or wheat beer. For wine, a slightly sweet Riesling complements the spicy flavors well.
This dish is great year-round but especially comforting in fall and winter. Use seasonal vegetables for the best flavor and nutritional value.
Contains soy (tofu, soy sauce). May contain tree nuts (coconut). Use tamari for a gluten-free version. Always check curry paste ingredients for potential allergens.
