• 3883e9185c595733552e9d90238ac17a
  • 940e7bd71c8d222a0cd7d5caec6990d7

Coconut & Tofu Thai Red Curry

Prep
Cook
Serves 4people
Ingredients
1/2
tbsp (7 ml) vegetable oil
12.3
oz (350 gr) extra firm tofu, pressed, cut into 1 cm cubes
1
tsp (5 ml) vegetable oil
4
shallots, minced
2
cloves garlic, crushed
3
medium potatoes, cut into 1 cm cubes
3
tbsp (45 ml) Thai red curry paste
1
cup (240 ml) water
2
red bell peppers, chopped
1/2
head broccoli, broken into bite-sized pieces
1 2/3
cups (399 ml) canned full-fat coconut milk
1
tbsp (15 ml) sodium-reduced soy sauce
1
tsp (5 ml) sambal oelek
1/3
cup (46 gr) roasted cashews, chopped (optional)
Serves well with
cooked rice
Directions
1.
To a large pan on high heat, add the oil. When hot, add the tofu. Stir only every 1 - 2 minutes, so that the tofu cooks evenly on all sides, but over-stirring can cause it to crumble. When golden on all sides, remove from the heat, about 8 - 10 minutes.
2.
In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until translucent and lightly golden. Add splashes of water as needed to de-glaze the pan.
3.
Add the garlic and stir for another 2 minutes.
4.
Add the potatoes, curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
5.
Then add the water to the pot, bring to a boil then reduce to a simmer with a lid partially covered. Simmer for about 7 minutes.
6.
Add the remaining ingredients and cook for 8 - 10 minutes, until fragrant and the veggies are cooked to desired tenderness.
7.
Serve with rice, and top with the crispy tofu. Add cashews for crunch or other desired garnish, and enjoy!

Recipes we also love...

Recipes We Also Love

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift