This vegetarian version of Thai curry with tofu/paneer for protein and tonnes of veggies is such a perfect,healthy one pot meal. The use of readymade Thai curry paste really does make it come together in 10 minutes. I am a huge fan of one pot meals and make Chana dal Pulao/Khichri, Quinoa Moong Matar Pulao as quick, healthy, easy dinners.
This dish is so versatile, you can easily use whatever vegetable is available- carrots,green beans, mushrooms, broccoli,peppers, everything works. For those not familiar with Thai curry, it is similar to Indian curry in appearance and flavors,though the coconut milk provides a very distinct flavor. I also love to make healthy No Onion,Garlic or Cream Curry base for a lot of my Indian curries/ dishes.
Thai curries are usually also flavored with a little sugar and have a hint of sourness from lemongrass or a squeeze of lemon/lime and tastes best served with Jasmine rice.
Thai Veg Curry
Ingredients
- 14 oz/397 gms Extra Firm Tofu/Paneer
- 1 cup Red pepper/julienned about 2 large Red peppers
- 1/2 cup Bamboo Shoots julienned
- 15-18 Snap Peas remove ends
- 15-18 Snow Peas remove ends
- 2 cans of 13.5 oz/400 ml Coconut milk I used one lite and one regular
- 4 tbsp Red Curry paste
- 1 tsp oil
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp green chili minced
- 1 tbsp brown or regular sugar or as per preference
- Juice of 1/2 lemon/lime or as per preference
- Chopped Thai basil optional and Cilantro/Coriander for garnishing
Instructions
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In 1 tsp oil, add Ginger garlic and stir for few minutes.
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When the raw smell of ginger garlic goes away add Green chilies and stir.
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Add Red Curry paste and the lite Coconut Milk and bring to a boil.
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Add tofu,all veggies and 1/2 can full fat coconut milk and cook till veggies are crisp tender.(Add a full can if you like more curry)
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Add sugar and lemon/lime juice and bring to a boil.
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Garnish with Thai basil(optional) and cilantro/coriander.
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Serve with Jasmine Rice.
Notes
Here is the step by step pictorial recipe-
Ingredients
In oil, add ginger garlic paste, then add green chilies
Add Red Curry paste and stir
Add 1 can(14 oz/397 gms) Lite coconut milk and bring to a boil
Add tofu and vegetables and rest of the coconut milk(regular) and cook till vegetables are crisp tender
Top with sugar,and lemon/lime juice(optional) and garnish with Thai basil and cilantro/coriander
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Pv
Which red curry do you use?
Aanchal Gupta
Hi Pv, I used ‘Thai Kitchen’brand Red Curry Paste. Do share your feedback with a picture,would love to hear back from you. Thanks for visiting my blog.
Poojan karnik
How to make Thai red curry paste??
Aanchal Gupta
Hi Poojan,Haven’t tried making Thai red Curry paste as yet, definitely plan to make and share. I like ‘Thai Kitchen’ Red Curry Paste, its pretty authentic tasting.
Stuti
Yayy! I ran out of plant-based tofu from the fridge…I am a nutritionist who studies the background science of food whether it’s keto or plant-based. Instead of tofu, I used paneer…I am a REALLY bad cook so I just dumped all of the ingredients in one pot and as a result, my dinner was ready and delicious to eat.
Aanchal Gupta
Thanks Stuti for sharing your feedback. So happy to hear that the Thai curry turned out delicious. It really is a very easy recipe and definitely paneer is a good replacement for tofu.
Stuti
Thai curry is this warm soup that can fill u up in a cold winter!! Definitely rate this a 5/5.
Aanchal Gupta
Thanks Stuti