Spicy Thai Coconut Curry Recipe

Looking for an easy Spicy Thai Coconut Curry recipe? Learn how to make Spicy Thai Coconut Curry using healthy ingredients.


Submitted by indyenne

Makes 4 servings



This curry goes great over brown rice or another grain or noodles. While the grain is cooking, prep veggies and tofu.

Recipe Ingredients for Spicy Thai Coconut Curry

1 tbsp sunflower oil
1 cup tofu, cubed
2 tbsp soy sauce or tamari or Bragg?s
1 tbsp sunflower oil
1 large onion, sliced
3 stalks celery, sliced
1/2 cup corn
1 large red pepper, cubed
1 green pepper cut in 1? pieces
2 cups sugar snap peas, de-strung
3 tbsp peanut butter (i.e. just peanuts ? no other ingredients)
1/4 cup light coconut milk
1 tbsp red curry paste (Thai Kitchen or other shrimp-free brand. Use more or less to taste)
2 cloves garlic
1 tsp fresh grated ginger (or more to taste)
3 tbsp lime juice
2 tbsp soy sauce (or to taste)
2 tbsp fresh Thai basil or cilantro for garnish

Recipe Directions for Spicy Thai Coconut Curry

  1. Heat oil in a non-stick skillet over medium heat. Add tofu and sauté. Once tofu starts to brown slightly, add soy sauce. Continue to cook until soy sauce has been absorbed, and tofu is nicely browned. Remove from heat and set aside.

  2. In a large pot, heat oil over medium heat. Add onions, celery and sauté for a minute or two. Add baby corn, peppers and snap peas, and cook for another 2 to 3 minutes. Add peanut butter and stir through until veggies are evenly coated. Add coconut milk, curry paste and stir to combine. Add the cooked tofu. Add crushed garlic, ginger, lime juice, soy sauce and cook for about 5 minutes until tofu is heated through. Garnish with Thai basil or cilantro.

  3. Variations: You can vary the vegetables to what you have on hand: carrots, bean sprouts, bok choy, etc. can be added or substituted for any of the other veggies.

  4. Note: I specifically recommend Thai Kitchen brand because it?s one of the very few commercially prepared curry pastes available that is vegan ? most other brands contain shrimp paste.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 304.0g
Amount Per Serving
Calories
307
Calories from Fat
189
% Daily Value*
Total Fat
21.0g
32%
Saturated Fat
6.1g
31%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1181mg
49%
Potassium
615mg
18%
Total Carbohydrates
21.8g
7%
Dietary Fiber
5.4g
22%
Sugars
8.6g
Protein
12.4g
Vitamin A 37% Vitamin C 174%
Calcium 18% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • No cholesterol
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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