Go Back
–+ servings
Easy Thai Red Curry Meal Prep Vegan

Easy Vegan Thai Red Curry Meal Prep

This Vegan Thai Red Curry Meal Prep is a quick, easy, and delicious plant-based meal. Packed with tofu, veggies, and a creamy coconut sauce, it's the perfect make-ahead dish for busy days.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main, Main Course
Cuisine Asian, Thai
Servings 4 meals

Ingredients
  

Thai Red Curry

Optional Toppings

  • 1 small handful thai basil or basil leaves sub cilantro if preferred
  • squeeze of fresh lime juice
  • sliced Thai red chilis optional, very spicy

Rice

  • 1 cup dry rice

Instructions
 

Rice

  • Start by preparing the rice according to package instructions.

Thai Red Curry

  • Add the cream from the top of the coconut milk can into a pot on medium heat.
  • Bring the cream to a light boil and cook for 1 minute. Stir constantly so it does not burn.
  • Reduce to a simmer, Add in the Thai curry paste and continue simmering for another 3 minutes or until the coconut cream releases some of the oil.
  • Now, add in the tofu, the rest of the coconut milk and vegetables and cook for about 5 mins.
  • Add in the soy sauce and sugar and cook for another 3-4 mins. Taste the sauce and add more sugar or soy sauce to taste if desired.

Assembly

  • Divide the rice and curry equally between 4 meal prep containers. Add your favorite toppings, and store in the fridge until you are ready to enjoy.

Video

Notes

Protein: Use 1 1/2 blocks of tofu if desired for extra protein. Or use quinoa instead of rice.
Vegetables:
In this recipe I used 3 baby bok choy, 1 extra large carrot, 3 large button mushrooms, and 1 green onion because that's what I had in the house. This recipe is perfect to help clear out old veggies from the fridge!
Other vegetables you can use include:
  • baby corn (my FAVE)
  • bell peppers (second fave)
  • snap peas (third fave)
  • eggplant
  • zucchini
  • cauliflower
  • broccoli
  • green beans
NOTE: some vegetables cook faster than others. I added the bok choy 3 minutes after the carrots and mushrooms because I didn't want it to overcook. Adjust as needed. 
Tofu:
Use tofu that's been frozen and thawed for best results. This will help the tofu absorb the flavors from the Thai curry. If you prefer crispy tofu you can toss it in cornstarch, and soy sauce and fry in a pan with oil until golden. I prefer to just add it in and let it absorb the Thai curry flavour. 
I like to use tofu puffs for a different flavor and texture if I have them in the house. 
If you don't like tofu use vegan chicken, seitan, or just remove it all together. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 510g | Calories: 400kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 100mg | Calcium: 200mg | Iron: 3mg
Tried this recipe?Let us know how it was!