Thai Red Curry with Tofu
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 people
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Calories
595 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Thai Red Curry with Tofu
Description
The dish starts with preparing a red curry paste by blending fresh bird's eye chilies (seeds removed for controlled heat), finely chopped shallots, sliced lemongrass, crushed garlic, chopped galangal, coriander stems, and powders including cumin, coriander, white and black pepper, miso paste, and salt. This paste creates a deeply flavorful spice base that defines the curry.
The curry sauce is made by sautéing the red curry paste in coconut oil, then adding coconut milk, water or stock, soy sauce, brown sugar, and kaffir lime leaves. This blend simmers gently to meld flavors, yielding a creamy, spicy, and slightly sweet sauce with bright citrus aroma from the kaffir lime.
Fresh vegetables such as zucchini, carrots, and red pepper provide texture and freshness, while firm tofu absorbs the curry flavors and adds protein. The curry balances spice, richness, and herbal elements, offering a satisfying vegetarian main course served ideally with steamed rice to complement its bold flavors.
Ingredients
Red Curry Paste Ingredients
- 10-15 bird's eye chili
- 1 tablespoon coriander stems
- 2 lemongrass stalks
- 3 garlic clove finely chopped or crushed
- 2 shallot finely chopped
- 1 tablespoon galangal
- 1 teaspoon miso paste
- 1 teaspoon white peppercorn
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Thai Red Curry Ingredients
- 1 tablespoon coconut oil
- 2 ½ tablespoon red curry paste
- 400 ml coconut milk
- 200 ml water or stock
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar optional
- 4-5 kaffir lime leaves
- vegetable We use zucchini, carrots and red pepper, fresh, chopped, choice unspecified
- 9 oz tofu firm
Instructions
Thai Red Curry Paste - Skip if you have store-bought paste
- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Add into the food processor or blender the white and green ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves, galangal roughly chopped, and coriander stems. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.
- Add the chillies and blend until you have a red paste. Make sure the chillies are well blended. This may take a couple of minutes.
- Add the spices, sea salt and miso paste. Blend one last time until all the ingredients are perfectly blended and you have the right consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
Thai Red Curry with Tofu
- Heat some coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.
- Add the rest of the coconut milk, water or stock, soy sauce or tamari (gluten-free), brown sugar, lime leaves and fresh veggies of your choice. For this recipe we use carrots, bell red pepper and zucchini.
- To prepare the tofu, cut it into cubes or triangles. We normally pan fry the tofu separately adding some soy sauce to give the tofu some extra flavour but if you want to save time you can cook it directly with the rest of the vegetables inside the curry too.
- Cook until the vegetables are done. We like to cook them partially, so they still have a bit of a crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 13g | 4% |
| Protein | 16g | 32% |
| Fat | 57g | 88% |
| Saturated Fat | 45g | 225% |
| Sodium | 541mg | 23% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2953IU | 59% |
| Vitamin C | 4mg | 4% |
| Calcium | 226mg | 23% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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