A hearty and vibrant dish featuring golden tofu cubes simmered in a rich, flavorful red curry sauce with fresh vegetables and fragrant Thai basil. Perfect for a quick and festive meal.
Ingredients
For the Curry:
- 1 block (14 oz / 400 g) firm tofu, pressed and cubed
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 1/2 cup vegetable broth or water
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup green beans, trimmed
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/4 cup fresh Thai basil leaves
Optional Garnishes:
- Sesame seeds
- Fresh cilantro
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Prepare the Tofu:
- Heat oil in a skillet or wok over medium heat. Add the tofu cubes and pan-fry until golden and crispy on all sides. Remove and set aside.
- Cook the Curry Paste:
- In the same skillet, add the red curry paste and sauté for 1-2 minutes until fragrant.
- Build the Curry Base:
- Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring to a gentle simmer.
- Add Vegetables:
- Stir in the bell peppers and green beans. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
- Season the Curry:
- Add soy sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Combine with Tofu:
- Return the tofu to the skillet and stir gently to coat in the sauce. Simmer for an additional 2 minutes to heat through.
- Finish and Serve:
- Stir in fresh basil leaves just before serving. Garnish with sesame seeds or cilantro if desired. Serve with steamed jasmine rice or noodles.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 10g
- Carbohydrates: 15g
- Fat: 18g
- Fiber: 3g
- Sodium: 450mg
Notes
- Adjust the spice level by adding more or less red curry paste.
- Swap tofu for chicken, shrimp, or chickpeas for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Let me know if you’d like more details or variations for this recipe! 😊