Veg Thai Red Curry
This quick Veg Thai Red Curry is super creamy and comes together fast. You'll love the chewy tofu and pop of flavor from the red curry paste.
Ingredients
- 1 tablespoon coconut oil
- 400 grams extra-firm tofu, pressed and cubed
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 4 tablespoons red curry paste (vegetarian-friendly)
- 400 ml coconut milk (full-fat)
- 200 ml vegetable broth
- 2 medium red bell peppers, seeded and sliced
- 1.5 cups broccoli florets
- 1.5 cups sliced mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 0.5 cup fresh basil leaves, torn
- 4 cups cooked jasmine rice, for serving
Instructions
- To make 4 cups of cooked jasmine rice, rinse 2 cups of dry jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Set aside.
- Pat 400 grams of extra-firm tofu dry with paper towels and cut it into 2.5 cm cubes. Heat 0.5 tablespoon of coconut oil in a large skillet or pot over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
- Add the remaining 0.5 tablespoon of coconut oil to the same skillet. Add 1 medium chopped onion and cook until softened, about 3-4 minutes.
- Add 3 cloves finely chopped garlic and 1 tablespoon grated fresh ginger to the skillet and cook for 1 minute more until fragrant.
- Stir in 4 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices and release their aroma.
- Pour in 400 ml of full-fat coconut milk and 200 ml of vegetable broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
- Add 2 medium sliced red bell peppers, 1.5 cups broccoli florets, and 1.5 cups sliced mushrooms to the simmering sauce. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Return the cooked tofu to the skillet. Stir in 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Simmer for another 2-3 minutes to allow the flavors to meld.
- Remove the curry from the heat and stir in 0.5 cup torn fresh basil leaves.
- Serve the vegetarian Thai red curry immediately over 4 cups of cooked jasmine rice.