Veggie Thai red curry

Veggie Thai red curry

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(21 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Serves 4
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal233
  • fat18g
  • saturates10g
  • carbs11g
  • sugars7g
  • fibre3g
  • protein8g
  • salt3.06g
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Ingredients

  • 200g firm tofu, cubed
  • 4-5 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 red chillies, 1 finely chopped, 1 sliced into rounds
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp vegetable oil
  • 400ml can reduced-fat coconut milk
  • 1 courgette, chopped into chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 small aubergine, chopped into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • ½ red pepper, deseeded and chopped into chunks
  • 140g mushrooms, halved
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 140g sugar snap pea
  • 20g pack basil, leaves picked
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tsp brown sugar
  • jasmine rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the paste

  • 3 red chillies
  • 1 lemongrass, roughly chopped
  • 3 shallots, roughly chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ red pepper, deseeded and roughly chopped
  • zest 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • stalks from 20g pack coriander
  • thumb-size piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves
  • 1 tsp freshly ground pepper
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 tsp ground coriander

Method

  1. Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

  2. Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

  3. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

  4. Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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Comments (16)

ericadim's picture
1.25

Far too much lime!!! I thought the juice of three limes would be too much so I reduced to two and still all I could taste it was lime! Pitty because it was quite a lot of effort to make and it would have been good without the lime or maybe with just a dash of it. Disappointed.

buttercupbento's picture
2.5

Made this using veggies I had in (mushrooms, carrot and green beans) but apart from that followed it to the letter. I found it was a lot of effort for poor results. Could only really taste lime, salt and chilli. The people using a store bought paste will, I imagine, get completely different results. Will continue my search for a from scratch thai curry that lives up to expectations.

Meelsy's picture

I made this tonight and it is amazing! I used a bought paste this time because I was pressed for time. (I usually make my own pastes and dresings) It turned out fab. I didn't add the extra sou sauce as I thought the tofu brought enough. I also used about half the water. Great recipe!

sarahjac's picture

I used a ready made red thai paste and used sweet potato instead of the tofu. I found the 100 ml water unecessary, as to my mind the dish became a bit watery. I would hold the water until half way through cooking and add it only if you think it's necessary. That being said - my family absolutely loved this dish. I will definitely make it again.

bashlybear's picture
4

I made a batch of this and me and two friends that tried it, all thought it was lovely. I used all the paste, added more veg and I found I had to keep tasting to adjust the flavour as the soy was too strong for me. Great recipe to play with though.

heimishe_cook's picture
4

First time results were outstanding - 5 stars. My family prefer sweet potato and baby sweet corn which I substituted for the aubergine and courgette. I only used one lime in the curry paste and 2 table spoons of soy in main section. I guess people's palates are different:-)

mamarazzi's picture
5

Very nice, especially the way the Tofu is marinated. I used the vegetables from the last harvest in the garden, a bit of runnerbeans, last small courgette and some frozen beans. We all enjoyed it.

claire621599's picture
5

Tasted just like the real thing!

ourcarol's picture
5

Yummmmm! (Used ready made thai red curry paste though)

pristina's picture
1

I was quite dissapointed with this recipie, felt like a lot of effort for little taste, other than the taste of the red chillies

foulkesy123's picture
4

Made it for my girlfriend who's vegetarian. Although I usually hate tofu and these other types of meat substitutes it actually wasn't too bad! Have passed on the recipe and she's sure to make it again as she loved it (although I'll probably stick to a meat based version!).

Overall, a perfect dish for vegetarians looking to make a nice thai curry!

dannyctid's picture
5

Delicious, first time I tried tofu and loved this dish

annemia's picture
5

This is just a fantastic veggie curry. If in a hurry you could cheat by using ready-made red curry paste of course which I sometimes do.

irenefruit's picture
4

I made this as my first thai curry and loves it so much. It really tastes thai and it not too hot. I used to make indian veggie curry but now I am definitely goinf to change for this one, love the creamy sauce.

amynadine87's picture
5

I add extra mushrooms and pepper rather than aubergine and substitute the tofu for quorn pieces. I add this a few minutes after the paste. Lovely :)

becc_a's picture
5

If you love curry you will love this, something different and even my partner (who doesnt like tofu) loved it! Didnt have any aubergines so missed them out and added baby corn and more courgettes. Served with noodles, you cant go wrong.

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Tips (1)

magsandnellie's picture

I made a batch of the paste and it's lasted for AGES in the fridge; really handy for whipping up a quick Thai meal, e.g. with prawns, by just frying the paste and then adding coconut milk, veggies, fresh coriander, etc. and the other things that the recipe suggests adding. Much better than shop bought paste.