Red Thai Curry

My red Thai curry is sweet, spicy and extremely versatile. Although I use tofu, you could substitute chicken, pork or shrimp. If you’re trying to connect with your inner vegan, you could do an all vegetable version with anything you have in the fridge. I use two teaspoons of Thai curry paste here (wishing now I used three), but I like things pretty spicy. I recommend adding one teaspoon at a time so you don’t blast your taste buds, as curry paste can overwhelm in a hurry. Enjoy with steamed brown jasmine rice, green onion and a splash of lime juice.

What You Need:

1 – 16 oz tofu, cut into bite sized cubes
1 Tbs extra virgin olive oil
½ head cauliflower, cut into bite sized pieces
4 carrots, peeled and sliced
1 red pepper, cut into bite sized pieces
8 cloves garlic, minced
1 cup lite coconut milk
¼ cup water
2 tsp red Thai curry paste
1 tsp soy sauce
Optional: green onion, hot sauce, lime juice, steamed brown jasmine rice



What To Do:

Brown the tofu in oil over medium high heat in a large skillet for 10 minutes.

Combine the red pepper, cauliflower, and carrots in the pan with the tofu and cook for an additional 5 minutes until the vegetables begin to soften and the tofu is deeply browned.

Add garlic to pan and cook for one minute.

Next, add coconut milk, water, curry paste and soy sauce and reduce heat to medium. Dissolve curry paste in the liquids and cover with lid, leaving it ajar.

Allow curry to simmer over medium heat for 6-8 minutes or until sauce has thickened slightly.

Serve over steamed brown jasmine rice with green onion, hot sauce and lime juice if desired.




Serves 4


Bon Appétit!
Mary