Description
A flavorful and creamy Thai coconut curry made with tofu and a variety of fresh vegetables.
Ingredients
Scale
- 1 can coconut milk
- 200g firm tofu, cubed
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and ginger, sautéing until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add the cubed tofu and mixed vegetables, stirring to coat them in the curry paste.
- Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
- Cook for about 10-15 minutes, until the vegetables are tender.
- Serve hot over cooked rice, garnished with fresh basil leaves.
Notes
- Adjust the level of spiciness by adding more or less curry paste.
- Feel free to substitute vegetables based on your preference or seasonal availability.
- This dish can be made ahead of time and reheated for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg