Thai Red Curry Broth Over Miso Butter Rice

Thai Red Curry Broth Over Miso Butter Rice: A Creamy, Spicy, and Bold Vegan Dinner

If you’re looking for a dinner that’s creamy, spicy, and packed with bold flavors, this Thai Red Curry Broth Over Miso Butter Rice is your new go-to! This recipe has been a staple in my kitchen for years, and for good reason—it’s easy to make, endlessly customizable, and absolutely delicious. Roasted eggplant and crispy tofu add hearty textures, while the fragrant red curry broth and miso butter rice create a cozy, flavorful base. Whether you’re a curry enthusiast or just craving something comforting, this vegan dish will hit all the right spots. Let’s dive in!

Why You’ll Love This Recipe

• Bold and flavorful: The spicy red curry broth, infused with ginger and lime, is creamy and aromatic, perfect for warming you up.

• Customizable: Swap in your favorite veggies or proteins—roasted eggplant and tofu are just the start!

• Plant-based perfection: Vegan, hearty, and satisfying without being heavy.

• Easy yet impressive: Simple ingredients and steps come together for a restaurant-worthy meal.

• Perfect pairing: The miso butter rice adds a rich, umami depth that complements the spicy broth.

Ingredients You’ll Need

For the Thai Red Curry Broth

• 4 oz + 1 tbsp red curry paste (omit the extra tbsp if you prefer less heat—we’re curry paste fanatics!)

• 1 tsp grated ginger

• Zest of 1 lime

• 1 tsp curry powder

• 1 (13.5 oz) can full-fat coconut milk

• ½ cup vegan chicken broth

• 1 tsp tamari (or soy sauce)

• 1 tsp brown sugar

• Juice of ½ lime

For the Roasted Eggplant

• ½ large globe eggplant, cut into strips

• 1 ½ tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

For the Crispy Tofu

• 1 block extra firm tofu, pressed and cubed

• 1 tbsp olive oil

• 1 tbsp tamari

• ½ tsp garlic powder

• ½ tsp ground coriander

• ½ tsp umami or mushroom powder (optional, for extra savoriness)

• 1 tsp cornstarch

For Serving

• Miso butter rice (check the original creator’s previous post for the recipe or use your favorite rice with a mix of miso paste and vegan butter)

• Scallions, sliced

• Fresh cilantro, chopped

Step-by-Step Instructions

1. Prep and roast the eggplant and tofu: Preheat your oven to 425°F. Toss the eggplant strips with olive oil, salt, and pepper. In a separate bowl, toss the cubed tofu with olive oil, tamari, garlic powder, coriander, and umami powder (if using). Sprinkle the cornstarch over the tofu and toss again to coat evenly. Spread the eggplant and tofu on a parchment-lined baking sheet, keeping them separate. Bake for 25–30 minutes, flipping halfway, until the eggplant is tender and the tofu is crispy and golden.

2. Make the curry broth: Heat a splash of neutral oil in a skillet or pot over medium heat. Add the red curry paste, grated ginger, and lime zest, and cook for 2–3 minutes until the paste darkens and becomes fragrant. Stir in the coconut milk, vegan chicken broth, tamari, and brown sugar, whisking to combine. Let the broth simmer gently, uncovered, for 5–7 minutes until warmed through and slightly thickened. Remove from heat and stir in the lime juice.

3. Assemble the bowls: Spoon a generous portion of miso butter rice into bowls. Top with roasted eggplant and crispy tofu. Ladle the warm Thai red curry broth over the top, ensuring each bowl gets plenty of that creamy, spicy goodness. Garnish with sliced scallions and fresh cilantro for a burst of freshness.

4. Serve and enjoy: Dive in while it’s hot! Pair with a spoon and fork to savor every bite of broth, rice, and veggies.

Tips for the Perfect Dish

• Adjust the heat: If you’re not as curry-obsessed as we are, stick to 4 oz of red curry paste for a milder flavor. For extra spice, keep that additional tablespoon!

• Tofu prep: Pressing the tofu is key for crispiness—use a tofu press or wrap it in a clean towel and place a heavy object on top for 15–20 minutes.

• Veggie swaps: Try roasted zucchini, mushrooms, or bell peppers instead of eggplant for variety.

• Storage: Store leftovers separately (broth, rice, and toppings) in airtight containers in the fridge for up to 3–4 days. Reheat the broth and rice gently on the stove or microwave, and refresh the tofu in the oven or air fryer for crispiness.

• Miso butter rice hack: If you don’t have a miso butter rice recipe, mix 1–2 tsp of miso paste with 1 tbsp vegan butter and stir into warm cooked rice for a quick umami boost.

Why This Dish is a Must-Try

This Thai Red Curry Broth Over Miso Butter Rice is the ultimate comfort food with a bold, spicy twist. The creamy coconut broth, paired with the savory miso butter rice and hearty roasted eggplant and tofu, creates a meal that’s both satisfying and exciting. It’s perfect for cozy nights in, impressing dinner guests, or meal prepping for a flavorful week ahead. Plus, it’s vegan and customizable, so you can make it your own! So, what’s your pick—team naan or team rice to soak up this delicious broth? Or maybe you’re sticking with the miso butter rice all the way? Whip up this recipe and let me know how you customize on Pinterest! and Check out the Ultimate Plant-Based Cookbook below!