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Red Thai Curry with Vegetables and Tofu Recipe

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4.2 from 25 reviews

A flavorful and vibrant Red Thai Curry with fresh vegetables and protein-packed extra firm tofu, simmered in a rich coconut milk base infused with aromatic Thai basil and traditional spices. This dish offers a perfect balance of savory, sweet, and spicy notes, ideal for a comforting and wholesome meal.

Ingredients

For The Red Thai Curry

  • 1.5 Tablespoons Olive Oil
  • 300 Grams Extra Firm Tofu
  • 1 Cup Yellow Onion, Finely Chopped
  • 1.5 Tablespoons Garlic, Minced
  • 1 Teaspoon Ginger, Minced
  • ¼ Cup Green Beans, Cut Into Bite Sized Pieces
  • ¼ Cup Snow Peas, Halved
  • ⅓ Cup Mushrooms, Sliced
  • ⅓ Cup Red Bell Pepper, Cut Into Bite Sized Pieces
  • 6-7 Thai Basil Leaves
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Salt
  • 1.5 Teaspoon Sugar
  • 1 Teaspoon Paprika
  • 2 Cups Water
  • 13 Oz Coconut Milk, Canned and Full-Fat

Garnishes

  • Cilantro
  • Thai Basil
  • Red Chili Flakes

Instructions

  1. Prepare the Tofu: Press the extra firm tofu to remove excess moisture, then cut into bite-sized cubes to ensure it absorbs more flavor during cooking.
  2. Heat the Oil: In a large pan or skillet, warm 1.5 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics and tofu.
  3. Sauté Aromatics: Add finely chopped yellow onion, minced garlic, and ginger to the pan. Cook until the onions become translucent and fragrant, about 3-4 minutes.
  4. Cook the Tofu: Add the tofu cubes to the pan, lightly browning them on all sides to enhance texture and flavor, approximately 5 minutes.
  5. Add Vegetables: Incorporate green beans, snow peas, sliced mushrooms, and red bell pepper into the pan. Stir and cook for 3-5 minutes until vegetables slightly soften.
  6. Season the Curry: Stir in soy sauce, salt, sugar, paprika, and Thai basil leaves. Mix well to combine all flavors.
  7. Add Liquids: Pour in 2 cups of water followed by the full-fat canned coconut milk. Stir gently to blend all ingredients.
  8. Simmer the Curry: Bring the mixture to a gentle simmer and let cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  9. Adjust Seasonings: Taste and adjust salt, sugar, or spices as needed to balance the flavor according to your preference.
  10. Serve and Garnish: Ladle the curry into bowls and garnish with fresh cilantro, additional Thai basil leaves, and a sprinkle of red chili flakes for an extra kick.

Notes

  • Pressing tofu before cooking helps it absorb more flavors and improves its texture.
  • Use full-fat coconut milk for a richer, creamier curry.
  • Adjust the amount of red chili flakes based on your preferred spice level.
  • Serve with steamed jasmine rice or rice noodles to complete the meal.
  • For added protein variety, you can substitute tofu with chicken or shrimp if not adhering to vegetarian diet.

Find it online: https://justsosavory.com/red-thai-curry-with-vegetables-and-tofu-recipe/