Keep calm and CURRY on! Seriously, this curry is so good – eat it with rice, noodles, or on its own. Don’t be daunted by the ingredients list – sub out almost any veggie you have in the fridge.


1 tbs sesame oil + extra for coating ramen

1 tbs each ginger and garlic, minced

2 jalapenos, minced

½ cup cilantro, chopped but keep leaves and stems separate

1 cup multicolored peppers, julienned

1 can coconut milk

2 cups veg broth (can sub water but will need additional spices)

1 tbs peanut butter (can omit)

2 tbs miso or veg stir fry sauce (can omit)

1 tbs fresh lemongrass or lemongrass paste

1 tbs fresh Thai basil or basil paste

2 tbs red curry paste (refer to my homemade recipe!)

1 package tofu, drained and cut

2 cups fave veggies (e.g. edamame, bok choy, baby spinach, carrots, peppers, green beans, broccoli, eggplant)


Add sriracha or sambale for extra spiciness


1 Heat oil in a deep pan and saute ginger, garlic, jalapenos, and cilantro stems for 2 min. 2 Add tofu, sauté for 5 min until brown all over, salt to taste and set aside

3 Add all veggies and stir fry for 3-5 min (do not overcook). Set aside

4 In the same pan, whisk together coconut milk, broth, peanut butter, miso, lemongrass, and red curry paste. Bring to a boil

5 Add in tofu and sautéed veggies and squeeze ½ lime on top. Taste and adjust spices

6 Garnish with cilantro leaves and optionally sprinkle with black sesame seeds

Food restrictions

🌱 Vegan friendly
🌱 Jain – use my Jain red curry paste, omit ginger/garlic, and use Jain veggies 

Tags: Asian, Vegan

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