Name: Thai Red Curry with Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 3 tablespoons Thai red curry paste; 1 red bell pepper, sliced into thin strips; 1 yellow onion, thinly sliced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 14 oz firm tofu, drained and cubed; 1 can (14 oz) coconut milk, full-fat; 1 cup vegetable broth; 1 tablespoon palm sugar or brown sugar; 2 tablespoons soy sauce or fish sauce; 1 cup green beans, trimmed and cut into 2-inch pieces; 1 small zucchini, sliced into half-moons; Fresh Thai basil leaves, for garnish; 2 limes, cut into wedges for serving

Instructions

Prepare the tofu

Press the tofu between paper towels with a heavy object for 15 minutes to remove excess moisture. Cut into 1-inch cubes and set aside.
Create the curry base

Heat vegetable oil in a large pot over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until aromatic. Add the onions, bell pepper, garlic, and ginger, and cook for 3-4 minutes until vegetables begin to soften.
Add the liquids

Pour in the coconut milk and vegetable broth, stirring continuously to blend with the curry paste. Bring to a gentle simmer, then add palm sugar and soy sauce, stirring until sugar dissolves.
Cook the tofu and vegetables

Add the tofu cubes carefully to the simmering curry. Gently stir to coat tofu with the sauce without breaking the pieces. Add green beans and zucchini, then simmer for 10-12 minutes until vegetables are tender but still have some bite.
Balance the flavors

Taste the curry and adjust seasonings as needed. Add more soy sauce for saltiness, sugar for sweetness, or a squeeze of lime juice for acidity to achieve the perfect balance of flavors.
Serve the curry

Remove from heat and let stand for 2 minutes. Garnish with fresh Thai basil leaves. Serve hot over steamed jasmine rice with lime wedges on the side for squeezing over individual portions.

Thai Red Curry with Tofu

Ingredients

Instructions

Nutritional Information