Red Thai Curry with Tofu and Mixed Vegetables – just saying those words transports me to a bustling Thai street market. The intoxicating blend of curry paste, coconut milk, and vibrant veggies fills the air with irresistible aromas. This dish is my go-to cuando quiero tener un festival of bold flavors sin salir de casa.
About the Recipe
If you’re craving a meal that’s equal parts healthy and insanely delicious, this red Thai curry has you covered. It’s one of those magical dishes that transform simple, wholesome ingredients into an explosion of tastes and textures. The secret lies in the robust red curry paste combined with the luscious coconut milk. Ajo, I can’t get enough.
Why You’ll Love This Recipe
Where do I start? Maybe with the fact that it’s a total flavor bomb thanks to the fusion of spicy, sweet, salty and umami notes. Or that it’s nutritionally rock solid with a rainbow of veggies and plant-based protein. But most of all, it’s the pure joy and comfort this dish delivers. One spoonful and you’re in Thai food nirvana.
Red Thai Curry with Tofu and Mixed Vegetables
Cooking Tips
For max flavor, don’t rush cooking the curry paste. Let it sizzle and release its fragrant oils before adding liquids. Taste and adjust spice level to taste with extra chili or curry paste. Use firm tofu so it doesn’t crumble. Most importantly, have fun with it. Recipes are just guidelines. Do you and make it your own.
Serving and Storing Suggestions
This curry makes a generous 4 servings. It’s best served immediately over steamed rice or noodles with fresh basil, crushed peanuts and a squeeze of lime. However, leftovers will keep 3-4 days covered in the fridge. Just add a splash of broth or coconut milk when reheating. Total prep time is about 40 minutes.
Similar Recipes
- Thai Green Curry with Eggplant and Bamboo Shoots
- Massaman Curry with Sweet Potatoes
- Spicy Coconut Vegetable Stir-Fry
- Drunken Noodles (Pad Kee Mao)
Nutrient Benefits
This flavor-packed curry is a total nutrition winner. You’re scoring an impressive array of vitamins, minerals and antioxidants from the fresh produce. The tofu provides quality plant protein. And the yummy coconut milk is a good source of metabolism-boosting medium-chain fatty acids. It’s a delicious way to fuel your body.
Red Thai Curry with Tofu and Mixed Vegetables
Ingredients
- 1 Brinjal (large, diced)
- 12 Baby Corn
- 100 gms Mangetout
- 100 gms Carrots (sliced)
- 125 gms Shiitake Mushrooms (halved)
- 1 Green Capsicum (large, cored, deseeded and sliced)
- 150 gms Bamboo Shoots (sliced)
- 1 tbsp Thai Fish Sauce
- 1 tbsp Honey
- 2 Kaffir Lime Leaves
- 400 gms Tofu (firm, cut into 2 inch cubes)
- 1 tbsp Olive Oil
- 2 tbsp Red Curry Paste
- 2 Green Chillies (deseeded and sliced)
- 200 ml Light Coconut Milk
- 250 ml Vegetable Stock
- Thai Basil Leaves ((handful)
- Cashewnuts (handful, toasted)
Instructions
- Heat oil in a large pan.
- Add the red curry paste and chillies.
- Fry for a minute.
- Add 2 tblsp of coconut milk and cook for 2 minutes, stirring from time to time.
- Add the vegetable stock and bring to a boil.
- Add the brinjal and let it boil.
- Allow it to simmer for 5 minutes and add the remaining vegetables.
- Cook for 6 to 10 minutes.
- Add the fish sauce, honey, kaffir leaves and remaining coconut milk.
- Simmer for 5 minutes, stirring from time to time.
- Add the tofu and mix well.
- Garnish with Thai basil leaves and toasted cashewnuts.
- Serve hot with rice.
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Frequently Asked Questions
What is Thai red curry paste made of?
Authentic Thai red curry paste contains a blend of dried red chili peppers, garlic, shallots, lemongrass, galangal (Thai ginger), kaffir lime zest, coriander roots/stems and cumin seeds. These aromatic ingredients are ground into a fragrant, intensely flavored paste.
Is this dish vegetarian/vegan?
Yes. This recipe is 100% plant-based using tofu as the protein source. Just make sure to use veggie stock instead of chicken stock.
What can I use instead of Thai basil?
Thai basil has a lovely licorice-like flavor, but regular basil makes a fine substitute in a pinch. Or try cilantro or mint as other fresh herbal options.
How spicy is Thai red curry paste?
Red curry paste packs a decent punch of heat from the chilies. But the intensity can vary quite a bit between brands. Start with less and add more to taste until it reaches your desired spice level.
Can I make this curry ahead of time?
Without a doubt. This curry holds up very well. You can make it 2-3 days ahead then gently reheat, adding a splash of broth or coconut milk if needed. The flavor develops even more over time.
