Vegetarian low-carb red Thai-style curry

This gorgeous Thai-style red curry is a family favourite as it’s quick and simple to prepare in under 30 minutes, and is packed with vitamins from the veggies and protein from the tofu. 

Here’s how to make this spicy, deliciously creamy, low-carb red curry.

Ingredients

• 1 tbsp vegetable oil
• 1 medium green pepper deseeded
• 1 large carrot
• 6 baby sweetcorn
• 160 g (5.64 oz) marinated tofu
• handful cashews
• 3-5 tbsp vegetarian Thai red curry paste according to how much heat you like
• 1 can reduced fat coconut milk
• 1 red chilli optional
• 1 lime optional

Instructions

1. Heat the oil in a wok until very hot.
2. Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
3. Add the tofu and cashews, fry until heated through, then add the paste and stir through.
4. When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
5. Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.

Note! If you find your tofu is a little jelly-like, or breaks down when cookies, check out my guide to preparing tofu.

Here’s that low-carb red curry recipe in a printable format:

Print Recipe

5 from 10 votes

Vegetarian low-carb red Thai-style curry

A creamy, spicy vegetarian Thai-style red curry.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Spicy mains

Cuisine: Thai

Keyword: curry, mains, spicy, vegetarian

Servings: 4

Author: Emily Leary

Ingredients

• 1 tbsp vegetable oil
• 1 medium green pepper deseeded
• 1 large carrot
• 6 baby sweetcorn
• 160 g (5.64 oz) marinated tofu
• handful cashews
• 3-5 tbsp (3 tbsp) vegetarian Thai red curry paste according to how much heat you like
• 1 can reduced fat coconut milk
• 1 red chilli optional
• 1 lime optional

Instructions

• Heat the oil in a wok until very hot.
• Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
• Add the tofu and cashews, fry until heated through, then add the paste and stir through.
• When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
• Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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