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Red Thai Curry Vegetables

Thai Red Curry Vegetables

Course Main Course, Side Dish
Cuisine American, Thai
Keyword Curry, Red Curry, Tofu
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


Baked Tofu

  • 1 package super firm tofu cut into cubes (optional)
  • coconut aminos (optional)
  • salt and pepper to taste


  • 4 tbsp red curry paste
  • 1 can full fat coconut milk
  • 1/2 tbsp minced garlic
  • salt and pepper to taste
  • 2 tsp ground ginger
  • 1-2 tbsp oil
  • 2 tbsp of cornstarch + 1½ tbsp of water to thicken (optional)

Vegetables and Other Ingredients

  • 1 red pepper sliced
  • 1/2 white onion diced
  • 2-3 carrots sliced
  • 1 head of broccoli cut into florets
  • sliced green onions (for garnish)
  • rice to serve


  • Preheat oven to 425 degrees.
  • Line a baking pan with parchment paper and add diced tofu. Sprinkle with coconut aminos and salt and pepper to taste. Bake for 30-40 minutes flipping halfway through.
  • Cook rice according to package ingredients.
  • In a large pan, add oil over medium heat. Once heated, add in minced garlic and diced onions, stirring until fragrant.
  • Add Thai red curry paste along with salt and pepper to taste and ground ginger. Stir until combined.
  • Next, add in 1 can of full fat coconut milk and combine. Bring to a boil and reduce to a simmer. Stir in broccoli, carrots, and red pepper. Cover with a lid and let cook for 5-6 minutes or until veggies are cooked through.
  • If curry is not thick enough, add in 1 tbsp of cornstarch + 1 tbsp of water and stir to combine. Let simmer on low heat.
  • If you're preparing tofu, it should be finished cooking by now. Remove it from the oven and stir in with the curry.
  • Plate the curry along with your cooked rice and garnish with green onion. Enjoy!