Vegetarian Thai Coconut Red Curry

Course Main Course

Cuisine Asian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 5

Calories 239 kcal

Author Jeanette

15 ounces coconut milk divided
2½ tablespoons red curry paste
2 tablespoons soy sauce
1 cup vegetable broth
1 teaspoon coconut palm sugar or brown sugar
2 stalks lemongrass bottom third trimmed and smashed
14 ounces firm tofu cut into wedges (slice tofu in half horizontally first, then cut into wedges)
2 cups cauliflower florets
2 cups butternut squash cut up into 1" pieces
1 teaspoon lime juice
6 kaffir lime leaves optional
1/2 cup frozen peas

Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Other vegetables that can be used include potatoes, carrots, string beans, Japanese eggplant, bamboo shoots, baby corn, and straw mushrooms.

Nutrition Facts

Vegetarian Thai Coconut Red Curry

Amount Per Serving

Calories 239 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 16g100%

Sodium 616mg27%

Potassium 597mg17%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 7345IU147%

Vitamin C 38.6mg47%

Calcium 69mg7%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.