Slow Cooker Red Thai Curry with Tofu [+Stove]

Name: Slow Cooker Red Thai Curry with Tofu [+Stove]
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Ingredients: 1 tablespoon of Canola Oil; 12 ounces of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water; 3 cups of baby carrots, halved lengthwise; 2 cups of peeled and chopped red or Yukon potatoes; 2 medium diced yellow onions; 3 teaspoons of minced garlic (6 cloves); 1 inch of fresh ginger, peeled and minced; 1 ¾ cups of water; 1 cup of canned unsweetened coconut milk; 1 ½ tablespoons of red curry paste; 1 cube of vegetable bouillon; ½ teaspoon of salt; Cooked rice, for serving; Fresh cilantro, for garnish

User Reviews

5.0

180 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
4 servings
Calories
450 kcal
Course
Dinner
Cuisine
Indian

Slow Cooker Red Thai Curry with Tofu [+Stove]

Christopher Rios

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Enjoy (stovetop or) slow cooker red Thai curry with tofu and adaptable veggies anytime you want a simple, delicious, comforting, low-budget meal with minimal prep and far healthier than takeout!

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Ingredients

Servings

1 tablespoon of Canola Oil
12 ounces of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
3 cups of baby carrots, halved lengthwise
2 cups of peeled and chopped red or Yukon potatoes
2 medium diced yellow onions
3 teaspoons of minced garlic (6 cloves)
1 inch of fresh ginger, peeled and minced
1 ¾ cups of water
1 cup of canned unsweetened coconut milk
1 ½ tablespoons of red curry paste
1 cube of vegetable bouillon
½ teaspoon of salt
Cooked rice, for serving
Fresh cilantro, for garnish

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Instructions

In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve over rice and garnished with cilantro.

Equipments used:

Notes

Cut the veggies evenly: So they cook evenly within the tofu red curry.
To thicken the sauce: Add a tablespoon of cornstarch (in a slurry) and cook over HIGH until thickened, stirring regularly. Repeat if necessary.
For richer flavor/more heat: Increase the amount of red curry paste you use in the tofu curry. You could also add red pepper flakes for more heat.

Nutrition Information

Show Details

Calories 450kcal (23%) Carbohydrates 76g (25%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.01g Sodium 649mg (27%) Potassium 1017mg (29%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 14263IU (285%) Vitamin C 32mg (36%) Calcium 114mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 450 kcal

% Daily Value*

Calories	450kcal	23%
Carbohydrates	76g	25%
Protein	14g	28%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Sodium	649mg	27%
Potassium	1017mg	22%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	14263IU	285%
Vitamin C	32mg	36%
Calcium	114mg	11%
Iron	4mg	22%