And it sure makes my taste buds happy! Begin heating a nonstick skillet over medium-high heat. I decided to do this recipe series in order to reflect the way most of us cook during the week. ), I agree to No Sweat Vegan's Terms & Conditions and Privacy Policy. One look at my bio photo should give you a good answer to that question. If you prefer a traditional thin sauce, you can add a 1/2 cup of water or vegetable broth. AN EASY VEGETARIAN/VEGAN THAI RED CURRY. Slice into small (1/2inch or 1.5cm) cubes. If you have a garden or fridge full of fresh veggies, go for it. It takes literally 10 minutes to make. Place the rice over high heat. You do not need to add oil to give the tofu a nice crust, but if you choose to use oil, you can add a little to the skillet after the skillet is hot. Tips for making this Vegan Thai Red Curry: After sautéing the onions and carrots, push the vegetables to the perimeter of the skillet. Simmer until the zucchini is just tender, 3 to 4 minutes. Any dish traditional to a country will be prepared and cooked a little differently depending on which region you’re in or whose grandmother you ask. All images & content are copyright protected. If you’re new to Thai curry, start with yellow and work your way up! By entering your details, you are agreeing to olive magazine terms and conditions. Turn the burner heat down to medium. Aromatics: Sautéed onion, carrots, ginger and garlic add extra flavor to the base of this curry. Add 5 to 6 tablespoons of the curry paste to the skillet. I’m so happy you’re here :), This looks amazing, Lauren!! 189 calories and 6 Weight Watchers SmartPoints, (quartered & cut into 1/2-inch thick pieces). Start the rice according to package instructions. Make sure that each piece of tofu is touching the pan, this will help it to develop a nice seared crust. Welcome to the first recipe in my Quick & Easy Recipes For Busy People series. (Since originally posting this, I have also added Cherry Tomato & Basil Pasta and Black Bean Burrito Bowls to the series, so if you need more ideas, be sure to check them out!). Plus the homemade version doesn’t have any unnecessary added sugar or preservatives, so you know what you’re eating is good for you too! Herbs: Stir in minced cilantro and thinly sliced basil just before serving. Yellow Thai Curry is generally the mildest, while Green is the spiciest, with Red falling somewhere in the middle. Frozen veggies sometimes get a bad rap, and I don’t generally use them in preparations that require crisp or crunchy factors because they can be a bit soggy. This Thai curry can be a little thicker than traditional. If you don’t want to use tofu, you can easily substitute canned lentils or chickpeas. While you’re here, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes! Drain before adding to the curry. NameEmail* (Also, I realize the photos make the sauce consistency look thicker than it actually is. Heat olive oil over high heat in a non-stick pan. Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently. Enjoy! For quick-cooking rice like Jasmine or Basmati, start the rice after the tofu is in the skillet. Reconnect on plugin Settings page. Wait – also these Thai Peanut Noodles. It’s one of those life savers to keep on hand. Just drain and rinse the legumes and add to the curry instead of the tofu. Required fields are marked *. Your email address will not be published. Tip in the red pepper, mangetout and 50ml of water, and simmer for 2-3 minutes until the veg is just cooked. Do this now following these steps: Take the tofu out of the packaging and wrap it in a clean kitchen towel.