Veggie Thai red curry

Veggie Thai red curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 4

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
Nutrient Unit
kcal 233
fat 18g
saturates 10g
carbs 11g
sugars 7g
fibre 3g
protein 8g
salt 3.06g


  • 200gfirm tofu,cubed
  • 4-5 tbspsoy sauce
  • juice 3limes
  • 2red chillies,1 finely chopped, 1 sliced into rounds
  • 2 tbspvegetable oil
  • 400mlcan reduced-fat coconut milk
  • 1courgette,chopped into chunks
  • 1small aubergine,chopped into chunks
  • ½red pepper,deseeded and chopped into chunks
  • 140gmushrooms,halved
  • 140gsugar snap pea
  • 20gpack basil,leaves picked
  • 1 tspbrown sugar
  • jasmine rice,to serve

For the paste

  • 3red chillies
  • 1lemongrass,roughly chopped
  • 3shallots,roughly chopped
  • ½red pepper,deseeded and roughly chopped
  • zest 1lime
  • stalks from 20g packcoriander
  • thumb-size pieceginger,grated
  • 2garlic cloves
  • 1 tsp freshly groundpepper
  • 1 tspground coriander


  • STEP 1

    Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

  • STEP 2

    Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

  • STEP 3

    Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

  • STEP 4

    Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.


You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

Goes well with

Recipe from Good Food magazine,April 2010


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