Updated: Jan 27, 2021
This Thai Red Curry with Vegetables & Tofu tastes absolutely phenomenal! It has a short prep time and is loaded with rich & bold flavours. It is bound to satisfy your curry cravings! I love mushrooms so I tend to use a lot of them, but feel free to go with whatever vegetable you fancy. Red bell peppers and green beans work very well. Also, if you don't have time to make your own Thai Red Curry paste, a store bought jar can work too!
1 package firm tofu (14 ounces)
1 can of coconut milk
2 tablespoons Thai red curry paste (*I have included a great recipe to make your own paste below. Alternatively, you could use a store bought one- I recommend Blue Dragon.)
2 tablespoons water
2 kaffir lime leaves (torn)
salt & freshly ground black pepper
2 tablespoons olive or avocado oil, divided
8 ounces (1/2 lb) French green beans, cut into 2-inch pieces
1-inch piece of peeled fresh ginger, finely diced
3 garlic cloves, finely diced
1/2 large onion, julienned
juice of 1/2 lime, plus more lime wedges for serving
handful of cilantro leaves, roughly chopped & more for garnish
Drain and press the tofu to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes.
Combine the coconut milk, *red curry paste, and water in a medium saucepan. Bring to a boil & whisk the mixture until smooth. Reduce to low heat. Add the lime leaves. Simmer until thickened, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides, then set aside on a plate.
Add the second tablespoon of oil to the pan and increase to high heat. Add the vegetables (mushrooms, peppers, green beans, etc.) and salt, and sauté for 5 minutes. Add the diced ginger & garlic and sauté for 1 minute, stirring constantly. Add the onion to the pan, and cook for 5 minutes, tossing frequently, until the vegetables are tender and the onion has softened.
Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro.
Serve the curry over steamed jasmine rice with lime wedges & garnish with cilantro and Thai basil leaves.
INGREDIENTS for Thai Red Curry Paste:
14 dried chillis, chopped into 1/2 inch
2 tbsp sliced lemongrass (discard rigid
1 tbsp grated galangal, peeled and
4 whole garlic cloves
1/2 tsp ground coriander/cilantro + 1
1/2 tsp ground cumin
2 red shallots, chopped
1 tsp lime zest
STEPS for making Thai Red Curry Paste:
Place the chopped chillies in a large boil and pour 3 cups of freshly boiled water over it. Leave to soak for about 30 minutes.
Remove chillis and reserve water.
Put chillis in a blender/food processor.
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
Blend on high until it’s smooth- this might take up to 1 minute.
Transfer into a bowl or jar. Store for up to 3 days in the fridge, or freeze it.