Slow Cooker Red Thai Curry with Tofu [+Stove]
User Reviews
5
Slow Cooker Red Thai Curry with Tofu [+Stove]
Description
Slow Cooker Red Thai Curry with Tofu begins by browning pressed extra-firm tofu cubes in canola oil until edges crisp. The tofu is combined in a slow cooker with halved baby carrots, peeled and chopped potatoes, diced yellow onions, minced garlic and ginger, water, canned unsweetened coconut milk, red curry paste, and a vegetable bouillon cube. Salt is added to taste.
The slow cooker simmers the mixture on low for 6 to 8 hours or on high for 3 to 4 hours, allowing the flavors to meld fully and the vegetables to soften gently. The final curry is rich and creamy, with the tofu absorbing the aromatic curry sauce. Fresh cilantro adds a bright herbaceous finish, and it is served over cooked rice for a complete meal.
The recipe suggests evenly cutting vegetables to ensure uniform cooking. To thicken the sauce, a cornstarch slurry can be added and cooked over high heat after slow cooking. Adjusting the red curry paste amount or adding red pepper flakes can modify heat levels.
Ingredients
- 1 tablespoon canola oil
- 12 ounces tofu extra-firm, cut into ½-inch cubes, pressed to reduce excess water
- 3 cups carrot baby, halved lengthwise
- 2 cups potato red or Yukon, peeled and chopped
- 2 medium onion yellow, diced
- 3 teaspoons garlic minced, 6 cloves
- 1 inch ginger fresh, peeled and minced
- 1 ¾ cups of water
- 1 cup coconut milk canned, unsweetened
- 1 ½ tablespoons red curry paste
- 1 cube vegetable bouillon
- ½ teaspoon salt
- rice cooked, for serving
- cilantro fresh, for garnish
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.
Notes
- Cut vegetables uniformly to ensure even cooking in the slow cooker.
- To thicken the curry sauce, stir in a tablespoon of cornstarch slurry and heat until thickened.
- Increase red curry paste or add red pepper flakes to enhance the spiciness if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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