Thai 25 min

Thai Red Curry with Tofu and Vegetables

Name: Thai Red Curry with Tofu and Vegetables
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 cans (13.5 oz) full-fat coconut milk; 3 tablespoons red curry paste; 2 cups mixed vegetables (eggplant, zucchini, red bell pepper); 1 cup bamboo shoots, drained; 4 kaffir lime leaves, torn; 2 tablespoons soy sauce; 1 tablespoon palm sugar; 1 cup Thai basil leaves; 1 tablespoon vegetable oil; Jasmine rice for serving; Sliced red chili for garnish

veganvegetariandairy-freespicyhealthy

Ingredientsfor 2

420

Cal

14g

Protein

38g

Carbs

26g

Fat

11 block (14 oz) extra-firm tofu, pressed and cubed
22 cans (13.5 oz) full-fat coconut milk
33 tablespoons red curry paste
42 cups mixed vegetables (eggplant, zucchini, red bell pepper)
51 cup bamboo shoots, drained
64 kaffir lime leaves, torn
72 tablespoons soy sauce
81 tablespoon palm sugar
91 cup Thai basil leaves
101 tablespoon vegetable oil
11Jasmine rice for serving
12Sliced red chili for garnish

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Instructions

1
Scoop coconut cream from unmixed cans into a wok. Heat over medium, fry red curry paste in the cream for 3 minutes until very fragrant and oil separates. Red curry paste is fiery and bold — don't skip the initial frying, which deepens and mellows the raw paste.
2
Press and cube tofu. Add to the wok and gently turn to coat in the curry paste. The tofu will take on the vivid red color.
3
Add remaining coconut milk, kaffir lime leaves, and all vegetables. Bring to a gentle simmer. Cook 12–15 minutes until vegetables are tender and tofu is heated through.
4
Season with soy sauce and palm sugar. Taste — red curry should be boldly spicy, creamy, and aromatic. Stir in Thai basil.
5
Serve over jasmine rice. Garnish with sliced red chili. This vegan version is just as satisfying as the meat version — the coconut milk creates richness and the curry paste delivers full, complex flavor.