Make this easy Thai vegetable curry recipe using store-bought red curry paste for a quick and easy dinner. The vegetables are merely a suggestion, as just about any vegetables will work just fine in a simple Thai vegetable curry. Serve paired with steamed white rice or another whole grain.
See also: More vegetarian curries to try
Ingredients:
- 1/2 block firm or extra firm tofu, pressed and chopped into 1 inch cubes
- 1 14 ounce can coconut milk
- 2 tbsp vegetarian Thai red curry paste
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 3/4 cup green peas, fresh or frozen
- 1-2 carrots, thinly sliced
- 1 cup green beans, trimmed and chopped
- 1/2 head broccoli, chopped
- 2-3 small Thai chilies (or to taste), minced
- 2 tbsp chopped fresh cilantro
Preparation:
Sautee tofu in a bit of oil and set aside (optional).
Whisk together the coconut milk, Thai red curry paste, sugar, soy sauce and lime juice over medium heat.
Add veggies, chilies and sauteed tofu. Simmer for at least 10-12 minutes until veggies are cooked through.
Garnish with chopped fresh cilantro just before serving.
