Vegetarian
Thai red curry with tofu
Crispy tofu and vegetables in a creamy, aromatic red curry with coconut milk, lime leaves and Thai basil.
- 40 min15 prep · 25 cook
- EasyDifficulty
- 450 kcalper serving
Ingredients
4 servings
- Firm tofu400 g
- Vegetarian red curry paste3 tbsp
- Coconut milk400 ml
- Vegetable stock200 ml
- Aubergine1
- Red pepper1
- Bamboo shoots100 g
- Makrut lime leaves4
- Soy sauce2 tbsp
- Brown sugar1 tsp
- Thai basil leaves½ cup
- Lime1
- Vegetable oil2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Press the tofu between paper towels, cut it into cubes and fry in the oil until golden. Set aside.
- 2
In the same pan, fry the curry paste with a few spoonfuls of the thick coconut cream until fragrant.
- 3
Add the rest of the coconut milk, the stock, torn lime leaves, soy sauce and sugar, then the diced aubergine. Simmer until soft.
- 4
Add the sliced pepper, bamboo shoots and tofu and simmer for a few more minutes.
- 5
Stir in the basil and a squeeze of lime and serve with jasmine rice.
Tips and questions
- Is red curry paste vegetarian?
- Most contain shrimp paste, so check the label and choose one marked vegetarian or vegan.
- How do I make it less spicy?
- Start with 1–2 tbsp of paste and add more to taste, or add extra coconut milk at the end.
- What do I serve it with?
- Steamed jasmine rice. It keeps 3 days in the fridge, and the sauce freezes well without the tofu.
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