Tofu and Peas Red Thai Curry
A fragrant and creamy Thai red curry featuring pan-fried tofu and sweet green peas, simmered in a rich coconut milk sauce. This plant-based dish is quick to prepare and bursting with authentic Thai flavors, perfect served over jasmine rice.
Ingredients
- •14 oz Extra-firm tofu (pressed and cubed)
- •2 tbsp Coconut oil
- •3-4 tbsp Red curry paste (adjust to spice preference)
- •3 cloves Garlic (minced)
- •1 tbsp Ginger (grated)
- •1 cup Vegetable broth
- •1 can Full-fat coconut milk (13.5 oz)
- •1-2 tbsp Fish sauce (or soy sauce/tamari for vegan)
- •1 tsp Brown sugar
- •1.5 cups Frozen green peas
- •1 tbsp Lime juice (freshly squeezed)
- •0.25 cup Fresh basil leaves (for garnish)
- •4 cups Cooked jasmine rice (for serving)
Instructions
- 1.
Press the extra-firm tofu for at least 15-20 minutes to remove excess water, then cut into 1-inch cubes. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Time: 5 min - 2.
Add the tofu cubes to the hot skillet and cook, turning occasionally, until golden brown and slightly crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Time: 10 min - 3.
Add the remaining 1 tablespoon of coconut oil to the same skillet. Reduce heat to medium. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
Time: 2 min - 4.
Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, until the paste is fragrant and slightly darkened. This helps to deepen its flavor.
Time: 2 min - 5.
Pour in the vegetable broth and coconut milk, stirring well to combine and dissolve the curry paste. Bring the mixture to a gentle simmer, then reduce heat to low.
Time: 3 min - 6.
Stir in the fish sauce (or soy sauce/tamari) and brown sugar. Taste and adjust seasonings if needed. Add the frozen green peas and the cooked tofu back into the curry. Simmer for 3-5 minutes, allowing the peas to cook through and the tofu to absorb some of the sauce.
Time: 5 min - 7.
Remove from heat and stir in the fresh lime juice. Serve hot over jasmine rice, garnished with fresh basil leaves.
Time: 3 min
Tips
- 💡For crispier tofu, consider baking or air-frying it instead of pan-frying. Toss cubes with a little cornstarch and oil before cooking.
- 💡If you prefer a milder curry, start with 2 tablespoons of red curry paste and add more to taste. For extra heat, add a pinch of red pepper flakes.
- 💡Leftover curry keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Recipe from TheCookbook.ai
Created by smw355