Description
A flavorful Thai red curry with tofu, packed with vegetables and aromatic spices.
Ingredients
Scale
- 1 block (14 oz) firm tofu, cubed
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh basil leaves for garnish
Instructions
- Press tofu to remove excess water, then cut into cubes.
- Heat a pan over medium heat and sauté red curry paste for 1 minute.
- Add coconut milk and vegetable broth, stirring well.
- Bring to a simmer, then add tofu, bell pepper, broccoli, and carrot.
- Cook for 10 minutes until vegetables soften.
- Stir in soy sauce, brown sugar, and lime juice.
- Simmer for 5 more minutes.
- Garnish with fresh basil before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- Use full-fat coconut milk for a creamier texture.
- Serve over steamed rice or noodles.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg