This Thai inspired recipe for a basic vegetarian red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. Though the recipe calls for tofu, carrots, peas and baby corn, you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. This Thai red curry recipe is both vegetarian and vegan. Looking for more easy tofu recipes? Here is a complete list of tofu recipes.
Ingredients:
- 2 tbsp fresh chopped basil
- 1 tbsp vegetarian red curry paste
- 1 14 ounce can coconut milk
- 1 carrot, sliced thin
- 1/2 cup green peas
- 1/2 cup baby corn, chopped
- 1 block firm or extra firm tofu
- 2 tbsp chopped fresh cilantro
- 1 tsp brown sugar
- juice from one lime
Preparation:
Combine basil, vegetarian curry paste and coconut over medium high heat, stirring well to mix curry paste.
Add remaining ingredients. Bring to a slow simmer. Cover and allow to cook for 10-12 minutes, or until veggies are soft.
Serve your Thai red curry over rice if desired.
If you like this red Thai curry, here's more vegetarian curries you might enjoy.
