Easy Vegan Red Thai Curry (Plant-based Whole30)
Ingredients
For Tofu
- 14 oz14 oz14 oz Tofu, Extra firm
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 0.5 tsp0.5 tsp0.5 tsp Salt
For Curry
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 3 cloves3 cloves3 cloves Garlic, chopped
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, chopped
- 1 whole1 whole1 whole Onion, chopped
- 3 cups3 cups3 cups Frozen Vegetables, Asian-style blend
- 2 Tbsp2 Tbsp2 Tbsp Red Curry Paste, Thai kitchen
- 13.5 fl oz13.5 fl oz13.5 fl oz Coconut Milk, full-fat
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, freshly squeezed
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp White Pepper
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Thai Basil, for garnish
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Cilantro, for garnish
- 1 whole1 whole1 whole Lime, cut into wedges, for garnish
Process
- Coat Tofu with a mixture of coconut aminos, coconut oil and salt. Cook it using your preferred way - in either a cast iron skillet, air fryer (at 375F for 10 mins, shaking the basket after 5 minutes) or in the oven (at 400F for 25-30 mins).
- While the tofu is cooking, heat a large skillet over medium heat. When heated, add coconut oil.
- Add the ginger, garlic and onion. Cook until the onions soften, about 3-5 minutes.
- Add the frozen veggies and allow them to defrost for 2-3 minutes. Then add the Thai curry paste and stir to coat the veggies with the curry paste.
- Add the cooked tofu, coconut milk and bring it to a gentle simmer. Cook for about 5-7 minutes or until all veggies are cooked through, while stirring occasionally.
- Turn off the stove and then add lemon juice, 1 tsp coconut aminos, ½ tsp salt and white pepper. Give it a good stir.
- Garnish with thai basil, cilantro and lime wedges.
- Enjoy with some steamed jasmine rice, cauli rice (for Plant-based Whole30) or just on its own.
Notes
Feel free to use fresh or frozen veggies of your choice. Some veggies that taste great in a Thai curry are carrots, bell peppers, edamame, thai eggplant, mushrooms, broccoli, cauliflower, green beans, zucchini, snap peas, sturdy leafy greens, etc. For a protein boost, consider adding cashews. For Plant-based Whole30, make sure that your frozen vegetable blend does not include Corn. For Plant-based Whole30, make sure you read the ingredients list on the Thai red curry paste as some brands include fish sauce or shrimp paste. My preferred Thai curry (Red and Green) are from Thai Kitchen. For a rich, creamy curry, make sure to use full-fat coconut milk and not light/ reduced fat coconut milk. Other garnish suggestions - Fresh ginger (julienned), Red pepper flakes or Chili Garlic sauce. Use the same recipe for Green curry. Just swap the Red curry paste with Green curry paste. This recipe can be made Original Whole30 compatible by simply swapping the Tofu with Shrimp or Chicken.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 419 |
Fat: | 30 g |
Carbohydrates: | 21 g |
Protein: | 13 g |
Cholesterol: | 0 g |
Sodium: | 894 mg |
Fiber: | 4 g |
Sugars: | 7 g |
Calculated per serving. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.