Veggie Thai red curry

Veggie Thai red curry

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(37 ratings)

Prep: 30 mins Cook: 20 mins


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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  • 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



    The same shape, but smaller than…

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



    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 courgette, chopped into chunks



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

  • 1 small aubergine, chopped into chunks



    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



    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



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

  • 1 tsp brown sugar
  • jasmine rice, to serve



    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



    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



    The same shape, but smaller than…

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



    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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp ground coriander


  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, questions and tips

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27th Apr, 2020
This could have been delicious but the vast quantity of lime made it too lime-heavy. I wished I'd read the comments in advance (lesson learnt). I had reduced it to 2 anyway but it was still excessive. In order to balance it out I added some fresh cream and cinnamon towards the end which took the citrus edge off. Other than that, it was a great meal. I used the ready-paste as I had some to use up and I skipped the tofu but threw in some broccoli and it worked well. The garnishing of chillies was nice but they were quite strong. Might be off-putting for those less into the kick.
25th Jan, 2020
This is one of the best BBC good food recipes I have ever made! I used ready made paste as I already had some open and stuck to the recipe except for reducing the number of limes to 2 and leaving out the water. I will definitely be making this again!
Scottie pottie
19th Oct, 2019
I LOVE this recipe and have made it several times however the chopping, measuring and mixing together of the ingredients took an hour and a half and not 30 minutes as was stated. I shall be looking for a way to cut corners although I am sure the end result won't be as good. It IS worth the pain!
11th Oct, 2017
This was delicious! I did cheat and use ready made paste as I can't get hold of a lot of ingredients. Marinating and frying the tofu then adding it right at the end really make this more than just your average Thai veggie curry.
9th Jan, 2017
Delicious recipe!! I couldn't find firm tofu in a rush so I got the tofu in the box from Sainsburys and "scrambled" it after it had marinaded, the end result was aces. Yum yum yum.
5th Dec, 2016
I made this last week and after reading the comments I reduced the amount of lime and chillies and it was delicious! I used 2 limes and 2 chillies (in total) - 1 each for marinade and one for the curry. If you like it spicier you could use more chilli but this gav it a nice level of spice. Eating it again tonight!
16th Aug, 2016
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.
2nd Feb, 2015
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.
25th Oct, 2014
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!
12th Jan, 2014
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.


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31st Aug, 2014
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.
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