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Weeknight Vegetarian Coconut Curry

This Weeknight Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting, exotic meal!

Weeknight Vegetarian Coconut Curry

So I’ve had this love/hate relationship with Thai curries for a while now. Our rocky history goes something like this:

Age 0-18: Hate (due to a faulty assumption that all Thai food contained peanuts)
Age 18-23: Love (discover the perfect Thai restaurant at college, may or may not have contributed to my Freshman 15)
Age 24.2: Love (go to Thailand, learn to cook authentic Thai curry at a little cooking school in Chiang Mai)
Age 24.5: Hate (come home, realize that I, in fact, suck at cooking Thai curry from scratch)
Age 24.6 Love (come to the realization that using store bought curry paste is not cheating, learn to make this Weeknight Vegetarian Coconut Curry, proceed to eat it for dinner at least 2x a week from then on out)

How’s that for a love story?

Weeknight Vegetarian Coconut CurryWeeknight Vegetarian Coconut CurryWeeknight Vegetarian Coconut CurryWeeknight Vegetarian Coconut Curry

Weeknight Vegetarian Coconut Curry
5 from 2 votes
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Weeknight Vegetarian Coconut Curry

This Weeknight Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting, exotic meal!
Course Main Dishes, Soups
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time 30 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 386 kcal
Author Live Eat Learn

Ingredients

Curry

  • 1 Tbsp coconut oil 15 mL, or any high heat oil
  • 2 Tbsp chopped shallots
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp Thai red curry paste
  • 2 14-oz cans full-fat coconut milk 414 mL each, unshaken and chilled*
  • 1 cup vegetable broth 236 mL
  • 2 Tbsp soy sauce 30 mL, or tamari for GF option
  • 2 Tbsp honey 30 mL, or sugar for vegan option
  • 1 Tbsp chili garlic sauce 30 mL

Fillings

  • 4 oz rice noodles 113 g
  • 1 Tbsp coconut oil 15 mL, or regular high heat oil
  • 1 block firm tofu 400 g
  • 1 cup thinly chopped carrot 50 g
  • 1 cup thinly chopped red cabbage 50 g
  • 1 cup snap peas 50 g

Instructions

  1. Cut tofu into 1 inch (2.5 cm) thick slabs. Set on a few layers of paper towels, top with a few more layers, and set a heavy plate on top to squeeze out water. Set aside.
  2. Heat 1 Tbsp oil in a large saucepan over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more.
  3. Without shaking the can of coconut milk, open it and skim off the firm layer of cream at the top. Add the cream to your pan, along with the broth, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let slowly cook while you prepare the rest.
  4. Prepare rice noodles according to instructions on package, strain, and set aside.
  5. Cut your tofu slabs into 1 inch cubes. Heat 1 Tbsp oil in a large wok or saute pan over medium/high heat, then add in the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
  6. Add your carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 5 minutes.
  7. Combine curry soup, tofu, noodles, and vegetables in a bowl, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

Notes

*You’ll want to use a quality brand of coconut milk that contains only coconut and water if possible. Lower quality brands sometimes add in stabilizers, which prevent the cream (the stuff we want!) from separating. Use the leftover coconut water for smoothies!

Nutrition Facts
Weeknight Vegetarian Coconut Curry
Amount Per Serving (1 serving)
Calories 386 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Sodium 1081mg 45%
Total Carbohydrates 32.9g 11%
Dietary Fiber 5.3g 21%
Protein 13.8g 28%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Vegetarian Coconut Curry


This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these easy vegetarian recipes possible!

Comments (9)

  1. Donna says:

    Sarah, first thanks so much for all your recipes….Q I’m wanting to try this this week and wondering if I can leave the garlic chili sauce out of it…I just looked at it on amazon and it looks spicy. I think i could handle the red curry paste …i personally don’t mind a little bit kick but not smoking LOL…What’s your opinion/advice? Is this dish super spicy?

    1. Sarah says:

      Hey Donna! Yea you can definitely leave it out if you don’t like overly spicy things. The dish isn’t super spicy, but the chili garlic sauce adds a bit of kick. And if it’s still too spicy for you in the end, just balance it out with a bit more coconut milk and/or vegetable broth. It’s a really flexible recipe so just find what works for you and go with it! 🙂 Thanks so much for stopping by!

      1. Donna says:

        TY TY TY!! I’m making this one evening this week.

  2. Raegan says:

    Hi! I am wondering how crucial it is to add in the Tofu? I am trying to go wheat, dairy and soy free. Would you recommend adding something else instead to make it a little more filling? 🙂

    1. Sarah says:

      Hi Raegan! It’s not super crucial, the recipe is quite flexible 🙂 Perhaps you could try chickpeas instead? Just use the same seasonings on chickpeas and saute them in a pan until a bit crispy. I bet it would be really nice!

  3. Elena says:

    Sarah, I love this recipe. I’ve made it twice and both times so good! Thank you for this recipe!

    1. Sarah says:

      You’re very welcome! Once you find the perfect curry paste and amount to put in (because it totally varies by brand), this can be SO tasty. We also make it quite often 😀 Happy you enjoyed it!

  4. Silvana says:

    Hi Sarah
    I just made this recipe for lunch today, and everybody loved it!!. I wanted to put a straw in the broth, and just drink it as fast as possible!.
    Very flavorful, and healthy!😀
    Thank you!!

    1. Sarah says:

      Yay, so happy to hear Silvana! I just made this recipe last week and the tulip-man nearly did the same, saving all the juices for the end to drink like milk in a cereal bowl, hahah. 😀

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