Thai Red Curry

This Vegan Thai Red Curry is a vibrant and aromatic dish, bursting with the flavors of fresh vegetables and fragrant herbs. Perfectly spiced and creamy, it offers a delightful experience for those seeking a hearty plant-based meal.

Ingredients

• Coconut oil - 1 tablespoon
• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Tofu (firm) - 200 grams, cubed
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Spinach - 100 grams
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil - 10 grams, chopped
• Cooked jasmine rice - 200 grams (to serve)

Steps

1. Heat the coconut oil in a large pan over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir until the curry paste is well mixed.
4. Add the cubed tofu, sliced bell pepper, carrot, and zucchini to the pan.
5. Simmer for about 10-15 minutes until the vegetables are tender.
6. Stir in the spinach, soy sauce, and lime juice, cooking for another 2-3 minutes until the spinach is wilted.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve the curry hot over cooked jasmine rice.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• High in plant-based protein from tofu.

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