Veggie Thai red curry

Veggie Thai red curry

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(15 ratings)

By

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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
233
protein
8g
carbs
11g
fat
18g
saturates
10g
fibre
3g
sugar
7g
salt
3.06g

Ingredients

  • 200g firm tofu, cubed
  • 4-5 tbsp soy sauce
  • juice 3 limes
  • 2 red chillies, 1 finely chopped, 1 sliced into rounds
  • 2 tbsp vegetable oil
  • 400ml can reduced-fat coconut milk
  • 1 courgette, chopped into chunks
  • 1 small aubergine, chopped into chunks
  • ½ red pepper, deseeded and chopped into chunks
  • 140g mushrooms, halved
  • 140g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • jasmine rice, to serve

For the paste

  • 3 red chillies
  • 1 lemongrass, roughly chopped
  • 3 shallots, roughly chopped
  • ½ red pepper, deseeded and roughly chopped
  • zest 1 lime
  • stalks from 20g pack coriander
  • thumb-size piece ginger, grated
  • 2 garlic cloves
  • 1 tsp freshly ground pepper
  • 1 tsp ground coriander

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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.

Recipe from Good Food magazine, April 2010

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Comments

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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
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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
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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
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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
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Tasted just like the real thing!

ourcarol's picture
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Yummmmm! (Used ready made thai red curry paste though)

pristina's picture
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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
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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
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Delicious, first time I tried tofu and loved this dish

annemia's picture
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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
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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
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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
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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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