Vegan Thai Coconut Curry

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

20 min


4 servings

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Made with

Vegetable Bouillon Powder


For the tofu:

  • 1 block extra firm Tofu
  • 1 Tbsp cornstarch
  • 1 Tbsp olive oil
  • 1 Tbsp Soy sauce

For the curry:

  • 1 pack Mitsides Tagliatelli
  • 2 cubes Mitsides Vegetable Bouillon
  • 1 Tbsp coconut oil
  • 2 small shallots, chopped finely
  • 2 garlic cloves, minced
  • 2 Tbsp fresh ginger, grated on minced
  • 2 Tbsp Thai red curry paste
  • 3 cups various vegetables of your choice (bell peppers, broccoli, carrots, snap peas, zucchini, mushrooms, cauliflower, etc)
  • 1 can full-fat coconut milk (400g)
  • ½ cup water
  • 3 Tbsp Soy sauce
  • 1 tsp turmeric
  • 2 Tbsp coconut sugar
  • A pinch of salt
  • 2 Tbsp lime juice 

To garnish:

  • Chopped fresh coriander, chopped fresh basil, chopped spring onion


  1. Prepare the tofu: Preheat the oven to 200°C. Place a kitchen towel on the tofu and press to remove any water. Cut the tofu into small pieces and mix with olive oil, soy sauce and cornstarch. Spread cubes evenly on a piece of parchment paper and bake for 20-30 minutes, until golden brown and crispy.
  2. In a large pan with plenty of boiling water add the vegetable bouillons. When dissolved, cook the pasta following pack instructions.
  3. To prepare the curry, in a large and deep frying pan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, for about 2-3 minutes.
  4. Add curry paste and cook for one minute, then add the vegetables, stirring for 1-2 minutes until softened. Add coconut milk, water, soy sauce, turmeric, sugar, salt, and the drained cooked pasta. Simmer for another 2-3 minutes.
  5. Add the lime juice and mix. Top with the tofu, coriander, basil, and chopped green onions.

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