1. Recipes

How to Make Coconut Red Curry with Tofu - A Step-by-Step Guide

If you're in the mood for a flavorful, hearty, and comforting meal, look no further than this Coconut Red Curry with Tofu recipe. This dish is not only delicious, but it's also easy to make and packed with healthy ingredients. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is perfect for anyone looking to explore the world of plant-based cooking.

Coconut red curry is a popular Thai dish that is known for its rich and creamy texture, bold flavors, and v...

Read more

Ingredients

  • 2 cups water
  • 1 cup jasmine rice
  • 3 tablespoons vegetable oil
  • 1 (14 ounce) package extra-firm tofu
  • 4 cloves garlic, minced, or more to taste
  • 2 medium carrots, chopped, or more to taste
  • 1 medium green bell pepper, diced
  • 3 medium green onions, chopped, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon seasoning sauce (such as Golden Mountain®)
  • 1 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon oyster sauce
  • 1 (13.5 ounce) can coconut milk, or as needed
  • 1 tablespoon chopped fresh cilantro, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
  • Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
  • While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
  • Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
  • Serve curry over jasmine rice and garnish with fresh cilantro.

    • Nutrition

    574 cal.

    • Total Fat: 36g
    • Saturated Fat: 21g
    • Sodium: 897mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 15g
    • Vitamin C: 30mg
    • Calcium: 396mg
    • Iron: 10mg
    • Potassium: 559mg

    Categories

    Curry recipes
    Vegan recipes
    Tofu recipes
    Thai recipes
    Coconut recipes