About the Dish
Vegetarian Thai curry is a delicious and aromatic dish that brings together the bold and vibrant flavors of Thai cuisine. The curry is built on a rich base of curry paste, which is made from a fragrant blend of ingredients like lemongrass, garlic, chilies, galangal, and kaffir lime leaves. This aromatic paste is simmered in creamy coconut milk, which adds a subtle sweetness and smooth texture that balances the heat from the spices. Fresh vegetables like bell peppers, carrots, zucchini, mushrooms, and baby corn are often used, offering a colorful medley of textures and flavors. Tofu is commonly added for extra protein, giving the dish more substance.
The dish is brought to life with a combination of fresh herbs like cilantro and Thai basil, which lend a refreshing fragrance, while a squeeze of lime juice adds a zesty, tangy note. Soy or fish sauce adds depth and umami, making the curry complex and satisfying. Served over steamed jasmine rice, this vegetarian Thai curry is the perfect combination of spicy, creamy, tangy, and savory, making it a comforting yet exciting meal. With its layers of flavor and customizable heat, this dish is an ideal choice for those looking to enjoy a wholesome, plant-based version of Thai comfort food.
Vegetarian Thai curry is wonderfully versatile, allowing you to use whatever vegetables or ingredients you have on hand. The creamy coconut milk base soaks up the fragrant curry paste and spices, creating a rich, comforting dish that’s perfect for any occasion. You can adjust the spice level to your liking, making it a customizable and satisfying meal. Whether mild or spicy, this curry offers vibrant flavors that bring the essence of Thai cuisine to your table with every bite.
Recipe
Ingredients
Directions to make
- 1 cup mixed vegetables (carrots, bell peppers, zucchini, baby corn, mushrooms, etc.)
- 1 block tofu (firm, cubed)
- 1 tbsp vegetable oil
- 2-3 tbsp Thai red curry paste (adjust to spice preference)
- 1 can (400ml) coconut milk
- 1 cup vegetable broth (or water)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp brown sugar (optional, for sweetness)
- 2-3 kaffir lime leaves (optional)
- 1-2 fresh Thai red chilies (optional, for extra spice)
- 1 tbsp lime juice (fresh)
- A handful of fresh Thai basil leaves (for garnish)
- Salt to taste
Step 1 : Prepare the Ingredients
- Cube the tofu and set it aside.
- Chop your choice of vegetables into bite-sized pieces.
- If using, tear the kaffir lime leaves into pieces, and slice the Thai chilies.
Step 2 : Cook the Tofu
- Heat the vegetable oil in a large pan or wok over medium heat. Once the oil is hot, add the cubed tofu and sauté until golden brown on all sides. Remove the tofu and set it aside.
Step 3 : Sauté the Curry Paste
- In the same pan, add a little more oil if necessary. Stir in the red curry paste and sauté for about 1-2 minutes until fragrant. This will help release the oils and flavors of the paste.
Step 4 : Add Coconut Milk and Broth
- Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer. Let the mixture cook for 5-7 minutes to allow the flavors to meld.
Step 5 : Add Vegetables and Tofu
- Add the chopped vegetables into the pan along with the sautéed tofu. Stir to coat everything in the curry sauce. If you’re using kaffir lime leaves or red chilies, add them now.
Step 6 : Season the Curry
- Add soy sauce for saltiness, a touch of brown sugar for sweetness, and lime juice for a tangy kick. Stir well and simmer for another 10-15 minutes, or until the vegetables are tender and the curry has thickened slightly.
Step 7 : Garnish and Serve
- Taste and adjust the seasoning if needed, adding more salt or lime juice if desired.
- Garnish with fresh Thai basil leaves.
