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Thai Red Curry with Tofu and Vegetables
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 block (14 oz) firm tofu, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons Thai red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 large carrot, sliced into thin rounds
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1/4 cup fresh basil leaves
  • Cooked jasmine rice, for serving

Instructions
 

  • Press the tofu between paper towels for 10 minutes to remove excess water, then cut it into cubes. Heat 1 tablespoon of oil in a large skillet over medium heat and cook the tofu until lightly browned on all sides. Remove the tofu and set it aside.
  • Add the remaining tablespoon of oil to the same skillet. Cook the onion, garlic, and ginger for 2 minutes until the onion softens.
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk and vegetable broth. Stir well to combine everything.
  • Add the bell pepper, broccoli, and carrot. Simmer for 8 to 10 minutes until the vegetables are tender but still bright.
  • Return the tofu to the skillet. Stir in the soy sauce and lime juice. Cook for 2 more minutes to warm the tofu through.
  • Remove the skillet from heat and scatter the basil leaves over the curry. Serve over bowls of jasmine rice.

Notes

For potlucks, cook the curry a day ahead and reheat it gently on the stove with a splash of broth to loosen the sauce. If you prefer less spice, start with 2 tablespoons of curry paste and taste before adding more. Leftovers keep in the fridge for three days and the flavors actually deepen overnight.
Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Cutting Board, Knife