Go Back Email Link
+ servings
Red Coconut Curry
Print Recipe
5 from 3 votes

Easy Vegan Red Coconut Curry Stir Fry

This quick and easy dinner will satisfy the pickiest eaters. Brussel sprouts transform when bathed in a red coconut curry sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entrees
Cuisine: Asian
Diet: Vegan
Servings: 4 servings
Calories: 426kcal


  • 1 pound fresh green beans ends removed and snapped in half
  • 1 pound fresh Brussel sprouts ends cut off and sliced in half (TIP: Soak Brussel sprouts in cold salt water to remove any dirt and bugs that tend to embed in between the payers)
  • 1 medium yellow onion sliced into slivers
  • 1 red pepper cried into slivers
  • 3 cloves garlic
  • 1 inch of fresh ginger minced
  • 1 teaspoon red pepper flakes
  • 2 cups cooked brown rice ½ cup per serving; served on the side


  • 2 cans organic low-fat coconut milk 13.6 oz. each can
  • 4 Tablespoons Red Curry Paste


  • 7 ounces extra firm organic tofu
  • 1 Tablespoons Curry paste
  • 2 Tablespoons water or vegetable broth



  • Using a tofu press, press tofu slowly to reduce excess water (you may also use paper towels and a heavy book if you don't have a tofu press)
  • Cut block into inch thick sections; then cut into one inch squares or triangles
  • In a small bowl combine curry paste and water (or vegetable broth)
  • Whisk together
  • Toss sauce on tofu triangles/squares


  • Pre-heat oven o 350 degrees
  • Line a baking  sheet with parchment paper or a silicone baking mat.
  • Place tofu triangles/squares in a single layer on the pan
  • Bake for 30 minutes


  • In a bowl, whisk together 2 cans of coconut milk and curry paste


  • Drain and rinse Brussel sprouts
  • Using a steamer or in a steamer pan, steam beans and Brussel sprouts together for 7 minutes (half the recommended time)
  • In a WOK, sauté onion, garlic and ginger together until translucent
  • Add red peppers and cook for 3 minutes
  • Add steamed Brussel sprouts and beans
  • Add red pepper flakes
  • Stir fry in the WOK for 5 minutes; add Coconut/Curry Sauce
  • Toss


  • Place vegetables cooked with coconut curry sauce into a deep bowl.
  • Be sure to add extra sauce from the pan.
  • Place tofu triangles/squares on top of the vegetables
  • Serve with a side of brown rice, which is added as the dish is eaten.


  • Serve with basil and fresh lime wedges
  • Ofer additional red curry flakes


I also added a very small amount of tofu to the top of the dish, and served with a side of brown rice. This, of course is optional, but I included the recipes below.


Calories: 426kcal | Carbohydrates: 56g | Protein: 13g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 963mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5687IU | Vitamin C: 153mg | Calcium: 155mg | Iron: 5mg