Shared via Pantryly

Thai Red Curry Vegetables

Name: Thai Red Curry Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp Thai red curry paste; 14 oz Coconut milk; 1 block Extra firm tofu; 1 sliced Red bell pepper; 1.5 cups Broccoli florets; 1 sliced Carrot; 1 tbsp Soy sauce; 1 tsp Maple syrup; 1 tbsp Coconut oil

A vibrant and aromatic Thai curry packed with colorful vegetables and tofu simmered in a coconut red curry sauce.

Prep 15 minCook 20 minTotal 35 min4 servingsmedium

veganvegetarianthaicurryspicy

Free · opens the app, or installs it first

Better in the app

Hands-free cook mode

Step-by-step with voice — no greasy taps.

Auto-scale servings

Resize the recipe and the shopping list.

Cook against your pantry

See what you have vs. what to buy.

Save it to your kitchen

Keep it, plan it into your week.

Ingredients

Thai red curry paste2 tbsp
Coconut milk14 oz
Extra firm tofu1 block
Red bell pepper1 sliced
Broccoli florets1.5 cups
Carrot1 sliced
Soy sauce1 tbsp
Maple syrup(optional)1 tsp
Coconut oil1 tbsp

Instructions

1
Press the tofu to remove excess water, then cut into bite-sized cubes.
2
Heat coconut oil in a large pan over medium heat. Fry tofu cubes until golden on all sides, then remove and set aside.
3
In the same pan, add the red curry paste and sauté for 1 minute until fragrant.
4
Slowly pour in the coconut milk, stirring to dissolve the curry paste.
5
Add the sliced carrots, broccoli, and bell pepper. Simmer for 8-10 minutes until the vegetables are tender-crisp.
6
Stir in the soy sauce, maple syrup, and fried tofu. Simmer for an additional 2 minutes, then serve hot with rice.

Nutrition

Estimated, per serving

280kcal

Calories

11g

Protein

16g

Carbs

21g

Fat

Cook this in Pantryly

Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.

Scan to open this recipe on your phone