Thai red curry is a popular recipe made from red curry paste, and this is a vegetarian rendition of a classic that’s set to redefine your at-home dining experience. In this recipe, we dive into the heart of vegetarian Thai cuisine, where the combination of aromatic herbs, vibrant vegetables, and silky tofu creates a symphony of tastes that is both comforting and adventurous. The Thai red curry paste can be made way in advance and can be refrigerated or if required frozen. Once the curry paste is ready, all it needs is coconut milk and your choice of vegetables to make it a complete meal.Preparation time – 30 minsCooking time – 45 minsDifficulty level – medium

INGREDIENTS TO MAKE RED CURRY – (SERVES 4-6)

Homemade red curry paste – 3 tbsp Coconut milk – 1 – 14oz can Onions – 1 (sliced) Tofu (extra firm) – 1 package (drained and cut into cubes) Choice of Mixed vegetables – 3 cups Carrots Beans Broccoli Cauliflower Snow peas Baby corn Zucchini Pineapples (chopped) – 1 cup Spring onions – 4 (chopped with the green top) Oil – 2 tbsp Salt – as needed Ginger powder- 1 tsp Thai basil – few (substitute regular basil) bean sprouts (optional) - few

PROCEDURE -

Steam cook the vegetables individually with a pinch of ginger powder until half done. Keep aside. Heat about a tablespoon of oil in a wide pan and slightly brown the tofu. Keep aside.

In the same pan, add the remaining oil and sauté the onions and green onions until translucent.

Add the red curry paste and cook for about a minute or so.

Add the coconut milk and let it come to a boil. Simmer for about 5 minutes.

Now add the steamed vegetables and pineapple and cook for about 8-10 mins.

Then add the tofu and salt to taste. Add water if needed to bring it to the required consistency.

Bring it to a gentle boil and simmer for about 10 more minutes. Check for the doneness of the vegetables. Keep in mind that the vegetables should still have a bite to them and should not be too mushy.

Tear a few basil leaves and add at the end. Mix well and serve the Thai red curry with white rice, jasmine rice, or brown rice.

Looking for more Thai recipes, check this out 🙂   If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X

Recipe

Thai Vegetable And Tofu Red Curry Vegetarian - 14Thai Vegetable And Tofu Red Curry Vegetarian - 8Thai Vegetable And Tofu Red Curry Vegetarian - 30Thai Vegetable And Tofu Red Curry Vegetarian - 67Thai Vegetable And Tofu Red Curry Vegetarian - 78Thai Vegetable And Tofu Red Curry Vegetarian - 10Thai Vegetable And Tofu Red Curry Vegetarian - 14Thai Vegetable And Tofu Red Curry Vegetarian - 93Thai Vegetable And Tofu Red Curry Vegetarian - 20Thai Vegetable And Tofu Red Curry Vegetarian - 90Thai Vegetable And Tofu Red Curry Vegetarian - 52Thai Vegetable And Tofu Red Curry Vegetarian - 9Thai Vegetable And Tofu Red Curry Vegetarian - 9Thai Vegetable And Tofu Red Curry Vegetarian - 62