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Thai Coconut Curry Vegetables|Craving Something Healthy

Thai Coconut Curry Vegetables {Meatless Monday}

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


  • 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


  • 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.


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.