vegan thai curry

1-pot vegetable Thai curry, made with 10 ingredients in just 30 minutes! We like to serve it with some rice to have a satisfying and nutritious meal.

1-Pot Vegetable Thai Curry

can coconut milk (400 ml)

water (250 ml)

tbsp yellow curry paste, see notes

potatoes,

carrot, carrot

broccoli (3.5 oz or 100 g), chopped

red onion, chopped

oz firm tofu (200 g), chopped

tbsp cane, coconut or brown sugar

tbsp tamari or soy sauce

Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.

Add the potatoes and carrot and cook for 10 minutes.

Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.

 Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Currently in my winter home in Southern Thailand - decided to check out the recipe, as it is simple, and I had most of the ingredients in my fridge already. Went to the market to get fresh curry paste and palm sugar (I don't use sugar normally). They were out of yellow paste (nam phrik gaeng garee) and I was too lazy to go to another market, so got massaman paste (nam phrik massaman) instead.

Worked fine, I added around 2 tbsp of the paste, but the end product was def. too mild - still very tasty, but next time I will go for 4 tbsp (or more). YMMV, and bear in mind that my system is quite used to local spices.

In general - a great, straight-forward recipe. Will try further variations with different veggies and pastes. Thanks!

Made this today with a few changes, but it was absolutely fantastic. I used 3 tbsp curry paste (the Thai kitchen brand is vegan too!) because I love really spicy things. I also omitted the red onion and instead began the recipe sautéing a sweet onion in a touch of oil. Finally I used tofu puffs instead of regular, uncooked firm tofu because I was trying to recreate a dish I had at a Thai restaurant and that’s how they prepared their tofu. All in all this is a fantastic base recipe and 100% a keeper!

This Vegan Thai Green Curry is a stunning one-skillet recipe that is easy to make. It’s packed full of vegetables, has a lusciously creamy green sauce, and is bursting with flavor!

Vegan Thai Green Curry

olive oil

yellow onion, chopped small

garlic,

ginger

butternut squash (or sweet potatoes)

red bell pepper, seeded and sliced into 1 inch pieces

zucchini,

green curry paste (make sure it's vegan)

full fat coconut milk (or use light

cornstarch

cauliflower florets

broccoli florets

sugar

lime juice

baby spinach

peas,

salt,

rice, rice noodles

lime wedges

fresh chopped basil or cilantro

cashews

First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Once it&#039;s warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.

Add the butternut squash or sweet potatoes, red bell pepper, zucchini and curry paste to the pan and cook, stirring frequently, for 2-3 minutes.

Whisk the cornstarch with a little of the coconut milk (about 1/2 cup) then add to the pan. Add the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce and lime juice. Stir.

Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. Stir in the baby spinach and peas and cook until the peas are heated through and the spinach has wilted. Thin with a little water, as desired.

Serve with rice or noodles, and garnish with lime wedges, basil or cilantro and chopped cashews, if desired. Enjoy!

Rich, creamy, and full of flavor, this Vegan Thai Curry takes just 20 minutes from start to finish and requires only 6 main ingredients! This quick &amp; easy recipe is oil-free and perfect for a busy weeknight.

Vegan Thai Curry

oz coconut milk

vegetables

cilantro

curry powder

water

If you aren&#039;t using extra-firm tofu, it will need to be pressed first. Do this now following these steps: Take the tofu out of the packaging and wrap it in a clean kitchen towel. Place on a plate. Stack something heavy on top (a cast-iron skillet or stack of heavy plates) and let press for 10 to 15 minutes. This will add a few extra minutes to the cooking time.

Begin heating a nonstick skillet over medium-high heat.

Unwrap the tofu. Slice into small (1/2inch or 1.5cm) cubes. Season with curry powder or spice of choice. Place in the hot skillet. Let cook about 3 minutes or until the tofu has developed a sear on one side. Turn the tofu and repeat until most of the sides are nicely seared. Remove the tofu from the skillet and set aside.

Tofu

For quick-cooking rice like Jasmine or Basmati, start the rice after the tofu is in the skillet. If your rice takes longer than 15 minutes to cook, start the rice BEFORE you begin cooking the tofu.

Start the rice according to package instructions. See my pointers above for cooking perfect fluffy rice. For Jasmine or Basmati Rice, measure the rice (about 1.5 cups to serve 4) and place in a fine-mesh strainer. Thoroughly rinse the rice to remove excess starches. Add the rice with water to a pot (for Jasmine or Basmati, use 2 1/4 to 2 1/2 cups of water, unless directed otherwise on the package).

Place the rice over high heat. Bring to a boil and then reduce heat and simmer for 10 minutes or until the rice is cooked through and there is no more excess water in the pot. DO NOT STIR the rice while it is cooking or it will get gummy and mushy.

Rice

Turn the burner heat down to medium. Place the frozen vegetables in the hot skillet (no need to wash the skillet!). As the vegetables defrost, the moisture will deglaze the pan.

When the vegetables are warmed through, move them to the sides of the skillet, making an open circle in the center. Add 5 to 6 tablespoons of the curry paste to the skillet.

Add 1 can of reduced-fat coconut milk to the skillet, and stir to combine with the curry paste.

Gradually stir the vegetables into the curry sauce and heat for another 4 to 5 minutes, or until the sauce is reduced to your desired consistency.

While the curry sauce is heating, wash and chop a small bunch of cilantro for garnishing.

Vegetables and Sauce

Add the tofu to the curry sauce. Garnish with cilantro and a squeeze of lime (optional). Serve with rice. Enjoy!

Put it all together!

This Vegan Thai Red Curry with Tofu is packed with bold flavours and fresh veggies!

Vegan Thai Red Curry with Tofu

coconut milk

red curry paste

salt and pepper

coconut oil

onion

garlic (minced)

broccoli (chopped)

red bell pepper

green bell pepper

carrots

sea salt (to taste)

black pepper

coconut sugar sugar

soy sauce (or liquid aminos

(383 grams) coconut milk (full fat

lime

thai basil, washed or chopped ((optional))

sambal oelek or Sriracha ((optional, for heat))

Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.

Mix the cornstarch and the seasonings together except the oil. Add the tofu cubes into the bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.

In a pan over medium-high heat, heat the oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Tofu Marinade

In the same pan over medium high heat, heat the rest of the coconut oil. 

Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.

Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.

Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.

Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.

Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Thai Red Curry

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649453683/gqdxrnmcdcnfgnblwchk.mp4

This Vegan Thai Red Curry with Tofu gives you the takeout experience at home! A fragrant curry base is loaded with veggies and savory marinated tofu.

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish. 

Best-Ever Thai Green Curry

coconut oil (optional – see recipe notes)

Thai Green Curry Paste

13.5 oz can full-fat coconut milk

coconut sugar

Easiest Crispy Tofu

rice

Bring a nonstick pan to medium heat and add the coconut oil OR one large scoop of coconut cream*. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.

Add the remainder of the coconut milk and coconut sugar to the pan and mix until well combined. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are fork-tender.

Place some cooked rice into each serving bowl, then top with green curry and Crispy Tofu. Serve warm.

I made this super easy Thai Green Curry tonight using veggies I had on hand and a different protein. It didn't matter because the broth is the star of this dish! It's luscious and creamy with layers of complex flavor. I squeezed a lime wedge over my bowl to add a sour note. Delish!

This is a total game-changer for me. I have eaten so many curries that I am very fastidious when it comes to them. I saw your video on Instagram and I immediately decided to do it and.. Well.. It's perfect! I love the combination of flavors and the sweet- and sourness. Thank you so much for sharing this awesome dish with us ????

This was such a straightforward yet delicious way to make Thai Green Curry!

Thank you for sharing this recipe.  Made Thai green curry for the first time today and it turned out delicious.  Easy recipe to follow too.

I have made this multiple times using whatever veggies I have on hand and it never disappoints! I have also tried it with lite coconut milk when that was all I had on hand, and it’s definitely tastier with full fat. This recipe is one of my go-to’s for weeknights.

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1-Pot Vegetable Thai Curry

Vegan Thai Green Curry

Vegan Thai Curry

Vegan Thai Red Curry with Tofu

Best-Ever Thai Green Curry

Top 5 vegan thai curry recipes from across the web

The most viewed vegan thai curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

1-Pot Vegetable Thai Curry

Vegan Thai Green Curry

Vegan Thai Curry

Vegan Thai Red Curry with Tofu

Best-Ever Thai Green Curry

The most viewed vegan thai curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine