Dee's Meat-Free Thai Red Curry

This Meat-Free Thai Curry is the second in our series of Dee’s Meat Free Mondays Recipes

This beat’s a take-away hands down! And it is tasty and ready in minutes. There are some excellent Thai Curry Pastes around if you don’t have time to make your own.

The recipe serves 2 hungry people.

Red ChilliesIngredients

  • 1 tin of coconut milk
  • Frozen Green Beans ( I like the Aldi ones)
  • 2 teaspoons of red curry paste (put in an extra one if you like it hot)
  • Bamboo Shoots (tinned or jar) chopped into strips
  • half a block of tofu
  • half a green pepper sliced
  • half a red pepper sliced
  • 1 onion sliced
  • Oil
  • Rice


  • Chopping board
  • Baking Tray
  • 2 x large pots one with a lid
  • Large colander
  • Sharp knife


  1. Pre-heat oven to 220C.
  2. Cut tofu into small squares and place in a clean tea towel. Squeeze out any excess water.
  3. Place on a baking tray and sprinkle with oil, salt and pepper if you wish.
  4. Bake for 10 mins.
  5. Heat a large pan or wok and add curry paste and coconut milk, stiring all the time.
  6. Add all the vegetables, cover and cook for 10 mins.
  7. Cook rice according to instructions.
  8. Serve into bowls and add tofu to the top.

Note: The vegetables will cook even if they are not covered by the coconut milk. You may lke to add extra chopped red chillies too.


More recipes are available on Dee’s Blog and on Dee’s Meat Free Mondays

If you have tried this recipe let us know what you thought of it in the comments below and join Dee on her Facebook page to comment and share recipes.

Did you like this article? Sign up for our free newsletter (be sure to tick Food!) and join us on facebook and follow us on Twitter

Tagged under

This website was created by Jill Holtz and Michelle Davitt, both of whom are mothers of young children. Jill and Michelle decided to create this resource themselves, and launched in 2007.