15-Minute Recipes/ Dinner/ Lunch

Thai Buddha Bowl with Peanut Red Curry Sauce

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

I’m a super fan of Thai food. I love how you can get the perfect combination of sweet, sour, savoury and spicy all in one perfect mouthful. I’m especially fond of curries. They’re super quick to make and you have total liberty to throw whatever you want into them.

Anytime I have some leftover veggies hiding out in the back of my fridge, I just chop ‘em up and toss them in a pan with some coconut milk and whichever colour of curry paste takes my fancy.

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

And so was born this idea for the Thai Buddha bowl. I had some leftover purple cabbage from my raw vegan noodles and a few other odds and ends languishing in the back of the fridge, and as I just finished a roundup of the best 50 vegan bowl recipes, I put everything together into this Thai curry bowl.

The great thing about these vegan bowls is that you can cook the rice, chop all the vegetables, fry the tofu and prepare the sauce on Sunday and store it all away in the fridge to assemble yourself a bowl for a quick lunch later on in the week or pack it in your lunchbox and take it to work.

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

And, like any good vegan Buddha bowl, you can totally adapt this recipe to your tastes. Feel free to swap out any of the veggies for whatever you have on hand or try quinoa, freekeh, or rice noodles in place of the rice. Any way you choose to put it together, this Thai Buddha  bowl will be a flavour sensation and keep you full for hours!

Got leftovers? Use them in these recipes:

Carrot, red cabbage, tomatoes: raw vegan noodles salad

Cilantro, mango, ginger: Samosa wraps with homemade mango chutney

Snow peas: Spring vegetable zoodles pasta

Wanna see how to make this Thai Buddha Bowl with Peanut Red Curry Sauce? Watch the video and share it on Facebook!

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

Thai Buddha Bowl with Peanut Red Curry Sauce

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!
5 from 4 votes
Print Rate
Course: Main Course
Total Price: $10.59
Price per Serving: $2.65
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 855kcal

Ingredients

  • 1 1/3 cups (260 grams) jasmine or basmati rice - $0.70
  • 1 cup (240 ml) coconut milk - $0.69
  • ½ teaspoon sea salt - $0.02
  • 3 tablespoons oil divided - $0.16
  • 2 small shallots finely diced - $0.25
  • 2 cloves of garlic grated or minced - $0.16
  • 1 tablespoon minced ginger - $0.10
  • 2 tablespoons Thai red curry paste - $0.27
  • ½ cup (125 grams) peanut butter - $0.71
  • ½ - ¾ cup (120 – 175 ml) warm water - $0.00
  • 3 tablespoons soy sauce or tamari - $0.15
  • 3 tablespoons lime juice - $0.75
  • 1 tablespoon brown sugar - $0.03
  • A block (about 14 oz / 400 grams) extra-firm tofu drained, pressed and cut into cubes - $1.49
  • 2 tablespoons cornstarch - $0.08
  • 1 medium-large carrot finely sliced - $0.11
  • ¼ of a red cabbage shredded - $0.20
  • 20 cherry tomatoes halved or quartered - $1.60
  • 20 snow peas sliced in half $0.30
  • 1 small mango diced - $0.99
  • A small bunch of cilantro chopped - $0.20
  • 4 tablespoons crushed peanuts - $0.91

Instructions

  • Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.
  • While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.
  • Put the cubed tofu in a plastic or ziplock bag with the cornstarch and shake it to coat. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.
  • Divide the rice between four bowls and top with the vegetables, cilantro and peanuts. Serve with the sauce on the side.
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Nutrition

Calories: 855kcal | Carbohydrates: 87g | Protein: 27g | Fat: 47g | Saturated Fat: 16g | Sodium: 1307mg | Potassium: 1156mg | Fiber: 7g | Sugar: 19g | Vitamin A: 5300IU | Vitamin C: 74.5mg | Calcium: 146mg | Iron: 6.4mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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28 Comments

  • Reply
    Olga @ MangoTomato
    March 20, 2017 at 8:52 pm

    This looks incredible! Love the addition of mango. Your groceries definitely cost less than they do in Washington DC area 😉

  • Reply
    Angie Feret
    May 9, 2017 at 7:37 pm

    This cost me about $25 to make a big batch here in Vancouver (where everything is really expensive) and I have loads of curry, coconut milk, rice, and veggies left over to make another meal.

    So delicious, thanks for the recipe!

    • Reply
      Melissa
      May 12, 2017 at 1:16 pm

      Great! Thanks for the feedback, so glad you enjoyed the recipe!

      • Reply
        Lisa
        November 9, 2017 at 6:31 am

        Hi, any chance you have nutritional info ( calories, size of serving, fat, protein, sodium, carbohydrate etc)

        • Reply
          Melissa
          November 14, 2017 at 11:08 am

          I don’t provide that information because I don’t find the calculators to be accurate. I’m not comfortable putting that information on my site knowing that it’s probably incorrect. There are many calculators online if you’d like to copy and past the recipe in. It’s up to you which one you want to trust!

  • Reply
    Angelica
    July 17, 2017 at 12:26 am

    Hi! I have green curry paste and curry powder, will any of those do? It’s what i have on hand. What’s a good replacement for it? Looks great! Thanks

    • Reply
      Melissa
      July 19, 2017 at 4:27 pm

      Sure, you can use green curry paste in the same way, it’s just a little more spicy.

  • Reply
    Lou
    August 23, 2017 at 8:41 pm

    It’s good! Thanks a lot for this recipe *0*

  • Reply
    Janessa
    August 31, 2017 at 8:26 pm

    This was fantastic. I will be keeping this one. I made everything and ate it semi warm. Which is nice that you don’t have to worry about everything being ready at a certain time and certain temperature. Thanks it’s going in the recipe book. I really like that most ingredients you will have on hand for the most part all the time.

  • Reply
    Andrea
    September 18, 2017 at 6:13 pm

    This is my newly vegan family’s favorite dinner! I use whatever veg I have at the time and they always love it. Roasted Cauliflower is my favorite addition.

  • Reply
    sauvy
    November 22, 2017 at 5:43 pm

    I love it !!!
    I am using this sauce for my stir fry and my veg.

    Thank you sooooo much, it is delicious 🙂

  • Reply
    Margaret Peters
    December 3, 2017 at 3:32 am

    Thank you; we were delighted with all the flavours; the only thing I did different was I tossed all the sauce, vegetables and tofu together just before serving. Delicccciiioouuss, will definitely be making this again.

  • Reply
    Dawn
    January 27, 2018 at 9:17 pm

    Great recipe. I used almond butter instead of peanut butter (had it in the fridge) and it worked out just fine.

  • Reply
    Gayle
    February 7, 2018 at 5:28 pm

    Hi Melissa, thanks for the recipe. I can’t wait to try it. Just to let you know, your print button didn’t work for me…always like to print out a hard copy of the recipe I’m making. Could you check? Thanks!

    • Reply
      Melissa
      February 12, 2018 at 5:29 pm

      I’ve tested the print button and didn’t see any problem with it. Did you try refreshing the page and trying again? Not sure…

  • Reply
    Sarah
    February 26, 2018 at 10:58 am

    This is probably my favorite recipe of all time. I cook new recipes almost weekly, but Thai Curry + Peanut + Veggies + Coconut Milk = ALL of my favorites. I’m a slow chopper, so I feel like this is a time-consuming recipe due to all the components, but it’s totally worth the time and effort!

  • Reply
    Susan
    June 7, 2018 at 12:49 am

    Melissa … absolutely Devine! My family loved the heat from the curry. I love that it can be made from leftovers in the fridge. Wonderful!

  • Reply
    Kate
    June 17, 2018 at 3:27 am

    A recipe I keep coming back to again and again. Nice twist on the satay, I love that sauce with everything- rice paper rolls, Gato Gato …Delicious!

  • Reply
    Isabelle Gosselin
    August 2, 2018 at 12:50 am

    Where in the world do you live? Unless it’s in the USA, I’m moving over there tomorrow. Your grocery is so cheap. I live close to Ottawa, Canada, and I have to multiply by 3 at least! That being said, your recipe is a keeper!

  • Reply
    Lara
    August 30, 2018 at 5:39 pm

    Made this for my family, it was absolutely delicious! My sister said that it was the best thing she has ever had and she has been around.

  • Reply
    Lynne Huntley
    November 5, 2018 at 8:43 pm

    Can almond milk be substituted for the coconut milk? I love it, but—- My husband is allergic to coconut

    • Reply
      Melissa
      November 20, 2018 at 9:42 am

      I would just leave it out in that case as serve over plain rice.

  • Reply
    Juli
    January 8, 2019 at 5:57 am

    Made this, delicious!
    Dislike tofu so made it with chickpeas.
    Garlic, red onion , olive oil sauteed
    Then added to pan; coconut milk, red thai chili paste, peanut butter, soya sauce, brown sugar and simmered.
    Poured over top of rice and drizzled over raw veggies topped with mango and sesame

  • Reply
    Diane
    January 8, 2019 at 9:37 pm

    My kids loved this recipe as did I. We used soba noodles and the red curry paste from Minimalist Baker. thanks!

  • Reply
    Sarah
    April 7, 2019 at 10:37 pm


    My mango wasn’t ripe yet, but this recipe was still delicious without it! Leftovers were great too. Took me more like an hour to make it. I’ll prep some of it on the weekend to make an easy weeknight dinner. Thanks for an awesome recipe!

  • Reply
    Julia
    April 30, 2019 at 8:41 am


    I used stir fried broccoli and pepers instead of the mango, tomatoes and cucumber. One of the best dishes I haev ever made. I also used brown rice. Thank you!

  • Reply
    Karen
    August 1, 2019 at 4:13 pm


    Excellent

  • Reply
    Natalie Knudtson
    September 24, 2019 at 7:36 pm


    This might be the best thing I’ve ever eaten. Definitely in the top 5. Amazing!!

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