Thai Red Curry with Tofu
This Thai Red Curry with Tofu is packed with bold flavours and fresh veggies!
Ingredients
Tofu Marinade
- 1 (16 ounce) block firm tofu or extra firm tofu, pressed for about 30 minutes
- 3 tablespoons coconut milk
- 1 teaspoon red curry paste
- salt and pepper
- 2 teaspoons cornstarch
- 1 tablespoon coconut oil
Thai Red Curry
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 small red onion chopped
- 4 cloves garlic minced
- 1 head broccoli chopped
- 1 medium red bell pepper cut into strips/spears
- 1 medium green bell pepper cut into strips/spears
- 3 carrots cut into strips/spears
- 3/4 teaspoon sea salt to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut sugar or raw sugar
- 1 tablespoon light soy sauce or liquid aminos or tamari
- 1 can (383g) coconut milk full fat or lite
- juice of a lime
- 1 bunch Thai basil washed or chopped, (optional)
- 1/2 tablespoon sambal oelek or Sriracha, (optional, for heat)
Instructions
Tofu Marinade
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it's all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Thai Red Curry
- In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
- Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
Video
Notes
How to store: You can store this dish in the fridge for about 3-4 days, then reheat it in either the microwave or a saucepan on the stovetop.
How to freeze: Freeze Thai red curry in an airtight storage container for up to 3 months. Let it thaw in the refrigerator before reheating.
NOTES
Prep time doesn't include time for tofu to press. If you don’t have Thai basil, you can use a subtle mint, or parsley, or leave it out!Nutrition
Calories: 383kcal | Carbohydrates: 22g | Protein: 12.5g | Fat: 28.1g | Saturated Fat: 18.7g | Fiber: 5.6g | Sugar: 7.7g