Spicy Thai Curry Veggies with Brown Rice and Crispy Tofu (Vegan, Gluten-Free)

While I was living in San Diego, I fell in love with delicious, savory Thai curry. A vegetarian/vegan Thai restaurant there, Plumeria, had me sold (literally) on its red curry. Now, this is a big deal coming from someone who was certain that she despised any and all things coconut. 

Once I moved, I had to switch to another Thai restaurant with vegetarian/vegan-friendly options for me, Thai Paradise. This led to a new obsession of mine—green curry. Warning: it is addictive. I can’t really afford to support my, um, habit. So, naturally, I had to find a cheaper, easy way to get my Thai curry fix, which is making it at home! If you’re into truly yummy and slightly spicy foods (coconut fan or not), do yourself a favor by giving this recipe a go.  


1 can coconut milk

4 tbsp. green or red curry paste (I use Thai Kitchen, but make sure to choose vegan/vegetarian curry if that’s important in your diet)

1 ½ tsp. organic brown sugar

1 tbsp. liquid aminos, tamari, or gluten-free soy sauce

Garlic, ginger, and onion powder, to taste

Cayenne pepper, chili flakes, salt and pepper, to taste

2/3 c. frozen green peas, thawed

1 red bell pepper, chopped

1 Japanese eggplant, chopped

Cooked brown rice

½ block organic, non-GMO tofu, sliced and pan-fried (optional)


  • In a large skillet, over medium heat, bring to a boil coconut milk, curry paste, and brown sugar. Then, lower the heat, and simmer for a few minutes. 
  • Meanwhile, steam chopped bell pepper and eggplant.
  • Add liquid aminos, other seasonings (for a boost of flavor and spiciness), peas, bell pepper, and eggplant to hot curry mixture.
  • Serve curry veggies over cooked brown rice, and top with crispy tofu. Dig in, knowing that I’m extremely jealous of you right now.