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Thai Red Curry with Tofu
By Jessica Hylton · jessicainthekitchen.com
4 servings
1 hr 15 min
Crispy pan-fried tofu in a fragrant red curry sauce with broccoli, peppers and carrots, finished with lime and Thai basil.
| prepPress tofu 30 minutes | ||||||
| prepChop broccoli, onion, garlic; cut peppers and carrots into strips | ||||||
| 1 (16 oz / 450 g) block firm tofu, pressed & cubed | Marinate tofu 15 min | Fry tofu until crisp, set aside | Add coconut milk & tofu, simmer 5 min | Squeeze lime, stir in basil & sambal | ||
| 3 tablespoons / 45 ml coconut milk | ||||||
| 1 teaspoon red curry paste | ||||||
| salt and pepper | ||||||
| 2 teaspoons cornstarch | ||||||
| 1 tablespoon / 15 ml coconut oil (for frying tofu) | ||||||
| 2 tablespoons / 30 ml coconut oil (for curry base) | Bloom curry paste in oil 1 min | Cook onion until translucent, 8 min | Add garlic & vegetables, sauté | Season, cook tender-crisp 10–15 min | ||
| 2 tablespoons red curry paste | ||||||
| 1 small red onion, chopped | ||||||
| 4 cloves garlic, minced | ||||||
| 1 head broccoli, chopped | ||||||
| 1 medium red bell pepper, cut into strips | ||||||
| 1 medium green bell pepper, cut into strips | ||||||
| 3 carrots, cut into strips | ||||||
| 3/4 teaspoon / 4 g sea salt | ||||||
| 1/2 teaspoon / 1 g ground black pepper | ||||||
| 1 tablespoon / 12 g coconut sugar | ||||||
| 1 tablespoon / 15 ml light soy sauce | ||||||
| 1 can (383 ml / 13 oz) coconut milk | ||||||
| juice of 1 lime | ||||||
| 1 bunch Thai basil, washed (optional) | ||||||
| 1/2 tablespoon / 8 ml sambal oelek (optional) | ||||||
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