Pregnancy Friendly Vegan Thai Red Curry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil, divided
- ¼ tsp salt
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp vegan red curry paste
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1 red bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced into half-moons
- 2 cups baby spinach
- 4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced (optional)
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tbsp fresh ginger, grated
For serving
- 2 cups jasmine rice
- ¼ cup fresh thai basil leaves (optional)
- 1 lime, cut into wedges (optional)
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Cook the jasmine rice according to package directions in the medium saucepan. Keep warm.
- 2
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, season with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!