Easy Vegan Red Thai Curry (Plant-based Whole30) (Edit recipe)

This delicious, easy, vegan Thai curry is better than takeout and takes only 15 minutes to make... which means you can get it on the table faster than that delivery order! While this curry can be made with just 5 ingredients - some frozen veggies, store-bought Thai curry paste, extra-firm tofu (for protein), a can of coconut milk, and fresh herbs for garnish, I like to add some aromatics, coconut aminos and lemon juice to build depth and flavor. This recipe is Gluten-free, Vegan and Plant-based Whole30 compatible. It can be made Whole30 compatible by swapping the Tofu with Shrimp or Chicken.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Date Thy Plate

Serves: 4

Ingredients

For Tofu

14 oz Tofu, Extra firm
1 Tbsp Coconut Aminos
1 Tbsp Coconut Oil
0.5 tsp Salt

For Curry

1 Tbsp Coconut Oil
3 cloves Garlic, chopped
1 Tbsp Ginger Root, chopped
1 whole Onion, chopped
3 cups Frozen Vegetables, Asian-style blend
2 Tbsp Red Curry Paste, Thai kitchen
13.5 fl oz Coconut Milk, full-fat
1 Tbsp Lemon Juice, freshly squeezed
0.5 tsp Salt
0.25 tsp White Pepper
2 - 3 sprigs Thai Basil, for garnish
2 - 3 sprigs Cilantro, for garnish
1 whole Lime, cut into wedges, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.