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Easy Thai Coconut Curry Vegetables {Meatless Monday}

Fastest and easiest Thai food you’ll ever make and so perfect for Meatless Monday.  You may never need to order out again!

Ever since I moved to Arizona almost 2 years ago, I’ve been totally immersed in the deliciousness of Mexican food.  I’m sure people in Texas and California, and probably New Mexico would argue, but we have the most Ah-Mazing Mexican food here.  And margaritas – holy wow!  My new favorite is a mango-jalapeno margarita at a place down the street.

I’ve been so entranced by the Mexican food, that I totally forgot about my other favorites, and recently I realized I’ve been missing really good Thai food.  I haven’t seen ANY Thai restaurants in my travels.  Zip.  None.  Nada.  So a few weeks ago I went on a hunt.  I happily found a pretty decent Thai restaurant, but it’s a good 30-minute drive. Multiple sad faces to that. 🙁 🙁

So, today’s recipe was inspired by the longer-than-I-care-for drive to the Thai restaurant, and the very kind folks over at Nasoya – the tofu and soy product people – who sent me some coupons to try their products.  I scooped up some of their Organic Black Soybean TofuPlus – because black soybeans = more antioxidants, and who doesn’t want that?  I also grabbed some Organic Teriyaki TofuBaked – because, all tofu should be baked to a delicious chewiness, and this one is so perfect for when you’re feeling kind of lazy and just want to slice and eat.

 

Thai Coconut Curry Vegetables|Craving Something Healthy

 

 

First, let me say that I almost never do anything Asian or Indian because of the chopping, slicing and usually long and obscure list of ingredients.  Next, let me tell you – that is NOT the case with this recipe.  It’s really easy, especially when you use the preseasoned and baked tofu.  If you want to season and bake your own, please do – it’s really not hard, and the results are delicious.  Try this recipe for Maple Miso Baked Tofu – maybe add a few tablespoons of peanut butter into the marinade for a peanutty flavor.  However, if you’re feeling kinda lazy,  grab the Nasoya, you won’t be disappointed!

 

Thai Coconut Curry Vegetables|Craving Something Healthy

 

[bctt tweet=”Spice up #MeatlessMonday with this easy Thai recipe that’s faster than takeout!” username=””]

 

I decided to slice the vegetables with my spiralizer, so I could get some pretty curly ribbons.  If you don’t have one, feel free to use a regular vegetable peeler, or a mandoline, or just a sharp knife to cut the vegetables nice and thin.  BUT – Why don’t you have a spiralizer?  It makes summer vegetables so much more fun!

 

Thai Coconut Curry Vegetables|Craving Something Healthy

Thai Coconut Curry Vegetables {Meatless Monday}

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Craving Something Healthy

Ingredients

  • 1 tablespoon coconut or canola oil
  • 1 small onion halved and sliced into thin slices
  • 1 large clove garlic minced
  • 1 red Thai chili sliced into thin rounds (can substitute 1-2 jalapeño peppers)
  • 1 can baby corn drained
  • 1 1/2 teaspoon curry powder
  • 1-15 ounce can full fat coconut milk
  • 3 scallions sliced
  • 1/4 cup loosely packed cilantro and thai basil leaves chopped
  • 1 medium zucchini sliced with the ribbon blade of a spiralizer
  • 1 medium carrot sliced with the ribbon blade of a spiralizer
  • 1-8 ounce package of Asian seasoned baked tofu
  • salt or fish sauce to season
  • Optional: 1 1/2 cups cooked brown Jasmine rice to serve with the recipe

Instructions

  • In a large saute pan, heat the oil to medium-high heat, and sauté the onions, garlic and thai peppers until softened, about 3-4 minutes
  • Add the baby corn, and move the vegetable off to the sides of the pan
  • Add the curry powder to the empty spot in the middle of the pan, and toast it for about 30 seconds.
  • Add the coconut milk to the pan, and stir to combine well with the curry powder and other vegetables.
  • Add the herbs, zucchini, carrot, and tofu, and let the sauce come to a boil. Reduce heat to low, and simmer for about 5 minutes.
  • Add salt, or about 1/2 teaspoon fish sauce to taste.
  • Serve immediately. May serve over Jasmine rice if desired.

Notes

Full fat coconut milk will give the sauce a nice creaminess, but if desired, low fat coconut milk can be substituted.
The rice isn't necessary, but it is delicious to soak up the coconut curry sauce.
Did you make this recipe?Tell me @CravingSomethingHealthy!

 

What’s your favorite ethnic cuisine? Do you have any good Thai (or Mexican) restaurants near you?

Eat well!

I received coupons for free Nasoya products used in this recipe, but I was not compensated for my time.  As always, all opinions are my own.  This post contains an affiliate link.  If you purchase something from Amazon after visiting the link, I’ll get a few pennies that help to support this blog!  Thank you 🙂

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10 Comments

  1. I made this for dinner tonight for myself. I am the only vegetarian and the only cook in our family, so I try to coordinate things so I am not making two different dinners every night. Thus, I got to eat it with rice, broccoli and grilled pineapple, while the rest of the family also had grilled chicken. This was delicious and quick to make. I don’t have a spiralizer, so I used my mandolin for the carrots and zucchini. Thanks for a great recipe!

    1. Thanks for visiting Vivian, and I’m so glad you liked the recipe. My husband is not much of a vegetarian, so I always try to create recipes that can go either way. This recipe is great with just veggies, or some tofu, chicken or shrimp thrown in!

  2. What an absolutely perfect Meatless Monday meal!! Thai is definitely one of my favorite cuisines but like you, I haven’t found any great spots since moving from NYC to Fort Lauderdale. Now I’m inspired to make my own 🙂

  3. I love tofu and this dish looks delicious. I have the same pain with Indian food, I have to drive 50 minutes if I want to eat it in a restaurant… 🙁 That is why I cook Indian food so often myself.

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