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Thai Coconut Vegetable Curry with Tofu
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 carrots, sliced into rounds
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • Cooked rice, for serving
  • Fresh cilantro, for garnish

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the cubed tofu and cook until lightly browned on all sides, about 5-6 minutes. Remove the tofu and set it aside.
  • In the same skillet, add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  • Add the Thai red curry paste and stir to coat the onions. Pour in both cans of coconut milk and bring the mixture to a gentle simmer.
  • Add the broccoli florets, sliced red bell pepper, and carrot rounds. Simmer for 8-10 minutes until the vegetables are tender but still hold their shape.
  • Return the browned tofu to the skillet. Stir in the soy sauce and lime juice. Simmer for 2 more minutes to combine flavors.
  • Serve the curry over cooked rice and top with fresh cilantro if desired.

Notes

Press the tofu well before cubing so it browns instead of steaming. Freeze the finished curry in airtight containers for up to two months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if the sauce thickens too much. Skip the cilantro until serving to keep colors bright after freezing.
Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Cutting Board, Knife