Veggie Thai red curry

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 233
  • fat 18g
  • saturates 10g
  • carbs 11g
  • sugars 7g
  • fibre 3g
  • protein 8g
  • salt 3.06g


  • 200g firm tofu, cubed
  • 4-5 tbsp soy sauce
  • juice 3 limes
  • 2 red chillies, 1 finely chopped, 1 sliced into rounds
  • 2 tbsp vegetable oil
  • 400ml can reduced-fat coconut milk
  • 1 courgette, chopped into chunks
  • 1 small aubergine, chopped into chunks
  • ½ red pepper, deseeded and chopped into chunks
  • 140g mushrooms, halved
  • 140g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • jasmine rice, to serve
  • 3 red chillies
  • 1 lemongrass, roughly chopped
  • 3 shallots, roughly chopped
  • ½ red pepper, deseeded and roughly chopped
  • zest 1 lime
  • stalks from 20g pack coriander
  • thumb-size piece ginger, grated
  • 2 garlic cloves
  • 1 tsp freshly ground pepper
  • 1 tsp ground coriander


Saving time
You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.


  1. Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

  2. Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

  3. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

  4. Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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