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


  • 1 tbsp vegetable oil
  • 1 medium green pepper deseeded
  • 1 large carrot
  • 6 baby sweetcorn
  • 160 g 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


  • 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.