Recette de cari végétalien thaï
Servings 4 à 6
Total time 15mins, +Baking

Thai Vegan Curry

This South Asian-inspired Thai curry recipe is made with tofu and Silk Unsweetened Original Almond & Cashew Protein beverage. This flavourful and creamy Thai curry is not only vegan but gluten-free as well and is sure to be a hit with everyone. You can enjoy it as is or served over rice.

  • Gluten Free Gluten-free
  • Dairy Free Dairy-free
  • Vegan Vegan
large leaves



  1. Pat tofu with paper towel to remove excess moisture; set aside. Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  2. In a bowl, stir together 2 tbsp (30 mL) of the oil, curry paste, garlic and lime juice. Add tofu and gently stir to coat evenly. Spread onto prepared pan and roast for 20 minutes or until golden.
  3. Meanwhile, in a large non-stick skillet, heat remaining oil over medium high heat. Sauté green onions, red pepper and sweet potato for 8 minutes, stirring often until starting to become golden.
  4. In a bowl, whisk together Silk Unsweetened Original Almond & Cashew Protein beverage and tomato paste. Reduce heat to medium and pour into skillet and bring to a gentle simmer. Cook, stirring often for about 12 minutes or until sweet potato is tender. Add roasted tofu and salt: cook for about 5 minutes for flavours to come together.
  5. Remove from heat and sprinkle with cilantro and cashews to serve. Garnish with Thai chilies, if using.
  6. Nut free Variation: Substitute Silk Soy beverage and omit cashews.
  7. Tip: Love spice? Feel free to double up on the curry paste in the recipe.
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cashew milk