This vegan Thai pink curry greens with tofu is simple to make in a single pan in below half-hour.
Desk of Contents
In regards to the Recipe
For those who love Thai meals, that is the proper recipe to attempt making at house.
It’s made with easy components like store-bought curry paste and coconut milk and you should utilize your favourite veggies or no matter you will have readily available for a straightforward dinner.
Thai pink curry is scrumptious served over rice to take in the creamy coconut curry sauce.
For extra Thai recipes, you’ll have to do that Thai Basil Eggplant, Crimson Curry Rice Noodles, Simple Vegan Tofu Pad Thai Recipe and Vegan Cashew Tofu Stir Fry with Broccoli for an entire Thai feast!
Ingredient Notes
- Oil: You should use olive oil, avocado oil or one other cooking oil for sautéing. For those who want the recipe to be oil-free, you’ll be able to omit the oil and use a little bit of water.
- Onion: White onion is finest for this recipe however you may substitute pink onion or yellow onion if wanted.
- Ginger & Garlic: Contemporary/uncooked garlic and ginger present the very best taste for this recipe. I don’t beneficial substituting garlic powder or floor ginger however should you should, you’ll be able to substitute 1 tsp of every for the contemporary garlic and ginger.
- Crimson Curry Paste: I like Thai Kitchen model Crimson Curry Paste. For those who’re vegan or don’t eat fish, word that some curry paste accommodates anchovies, shrimp paste or fish sauce so remember to assessment the label. Curry paste will be present in well-stocked grocery shops, Asian speciality markets or on-line.
- Greens: The recipe requires bell pepper, child spinach and zucchini. Different greens that can be utilized are kale, broccoli, cauliflower or carrot.
- Coconut Milk: Full fats coconut milk is beneficial for Thai curries however you’ll be able to substitute gentle coconut milk to cut back the fats and energy.
- Soy Sauce: Low-sodium soy sauce is usually recommended. Substitute gluten-free tamari for a gluten-free curry.
- Coconut Aminos: For those who don’t have this avaiable you’ll be able to omit it.
- Coconut Palm Sugar: Substitute with brown sugar or maple syrup if wanted.
- Tofu: Use additional agency tofu. There is no such thing as a must press the tofu earlier than utilizing.
- Chili Flakes: For those who’re delicate to spice, cut back to 1 tsp or omit fully. Alternatively, you should utilize contemporary entire Thai chilies to your required spice stage.
Please see the printable recipe card on the finish of the publish for the entire ingredient record with measurements and detailed directions.
Variations & Additions
- Different Thai Curries: To make Thai inexperienced curry or yellow curry, substitute inexperienced curry paste or yellow curry paste for the pink curry paste. You may as well use any variation of selfmade curry paste.
- Crispy Tofu: To make crispy tofu, both pan-fry the tofu within the the pan or in a separate pan or bake it within the oven based on this Crispy Baked Tofu recipe. Crispy tofu will be blended into the curry sauce as per the recipe or served on prime of the curry.
- Serving: Serve Thai pink curry over brown rice or white Jasmine rice for absorbing the creamy sauce. Prime with contemporary bean sprouts, a lime wedge or sprinkle of lime zest, kaffir lime leaves, Thai basil leaves or contemporary cilantro. Serve the curry over cauliflower rice for a low-carb possibility.
- For a gluten-free recipe, remember to substitute the soy sauce for gluten-free tamari and assessment the model of pink curry paste used.
Step-by-Step Directions
Step 1: Warmth the oil in a big skillet and cook dinner the onion for 3-4 minutes till mushy and aromatic.
Step 2: Add the garlic, ginger and pink curry paste, combine effectively and cook dinner for an additional 1-2 minutes.
Step 3: Add the pink peppers, can of coconut milk, zucchini, soy sauce, coconut aminos and coconut sugar and produce the curry to a simmer.
Step 4: As soon as simmering, add the tofu cubes, squeeze of lime juice, chili flakes and dried basil and cook dinner for 3-4 minutes.
Step 5: Flip off the warmth and stir within the child spinach till wilted and mixed.
Recipe FAQs
Sure. To maintain this dish oil-free, simply add a bit of water or vegetable broth to the pan with the onion.
One among my favorite issues about this recipe is you’ll be able to toss in any greens you will have readily available making it a superb meal for the top of the week when you want to clear out the fridge.
The recipe requires pink pepper and zucchini, however you may as well use mushroom, broccoli, bok choy, carrot, eggplant, snap peas or snow peas, inexperienced beans, bamboo shoots, potato, child corn, candy potatoes or cauliflower.
It’s beneficial to maintain the choice of greens to 3-4 or about 3 cups complete.
I like to make use of full-fat coconut milk so it’s good and creamy however you’ll be able to substitute gentle coconut milk should you’d like to chop down the fats and energy.
Leftover pink curry will maintain within the fridge in an hermetic container for as much as 5 days. Reheat in a pan on the stovetop or within the microwave till heated by.
Did you do that recipe? I’d love to listen to about it! Scroll all the way down to the remark part to depart a star score and assessment.
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Description
Thai pink curry greens with tofu is to make, customizable to no matter veggies you will have accessible and ideal for a fast and simple weeknight dinner. Serve over your rice to take in the creamy sauce.
- 1 tbsp extra-virgin olive oil
- 1 white onion, sliced
- 2 tbsp contemporary ginger, peeled and minced
- 2 tbsp contemporary garlic, crushed or minced
- 3 tbsp Thai pink curry paste
- 1 pink bell pepper, sliced
- 1 cup sliced zucchini
- 1 14 oz can of full-fat coconut milk
- 2 tbsp low sodium soy sauce
- 1 tbsp coconut aminos
- 1 tbsp coconut sugar
- 1 400g bundle extra-firm tofu, cubed
- 2 tbsp contemporary lime juice
- 2 tsp pink chili flakes
- 1 tsp dried basil
- 1 5oz container child spinach
- bean sprouts, for serving
- contemporary basil, for serving
- cooked white or brown rice, for serving
- Warmth Oil and Prepare dinner Onion: Warmth the olive oil in a big pan over medium warmth. Add the onion and cook dinner for 3-4 minutes, stirring typically, till softened and aromatic.
- Add Curry Paste and Aromatics: Add the ginger, garlic and pink curry paste and cook dinner for two minutes, stirring continuously till the the curry paste is blended in.
- Deliver to Simmer: Add the pink pepper, zucchini, coconut milk, soy sauce, coconut aminos and coconut sugar. Combine effectively and produce the combination to a simmer.
- Add Tofu and Seasonings: Add the cubed tofu, lime juice, chili flakes and dried basil. Prepare dinner for 4-5 minutes, stirring often.
- Add Spinach: Add the child spinach and switch off the warmth. Combine till spinach is wilted and mixed into the curry.
- Serve: Serve your pink curry over cooked white rice, brown rice or quinoa with lime wedges and topped with contemporary basil and bean sprouts.
Vitamin
- Serving Measurement: 1/sixth of recipe
- Energy: 187 energy
- Sugar: 15 g
- Sodium: 398 mg
- Fats: 6 g
- Carbohydrates: 29 g
- Fiber: 8.5 g
- Protein: 6 g
Key phrases: pink curry greens, thai curry tofu
