How To Make Vegan Thai Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 tbsp Thai red curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 block of tofu, cubed
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup snap peas
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the Thai red curry paste over medium heat for 1 minute.
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Add the coconut milk and vegetable broth to the pot and stir well.
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Add the tofu, broccoli, bell peppers, carrots, mushrooms, and snap peas to the pot and bring to a simmer.
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Cook for 15 minutes, or until the vegetables are tender and the tofu is heated through.
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Stir in the soy sauce, maple syrup, and lime juice.
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Serve the Vegan Thai Curry over rice or noodles and garnish with fresh cilantro.
Nutrition
- Calories : 275kcal
- Total Fat : 14g
- Saturated Fat : 11g
- Sodium : 689mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 13g
- Protein : 19g
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