If you're craving a burst of flavor that transports you straight to the bustling streets of Thailand, look no further than this vibrant Red Curry with Tofu! In just 30 minutes, you can whip up a deliciously creamy and spicy dish that’s not only satisfying but also packed with fresh vegetables and protein-rich tofu. Whether you're a seasoned chef or a kitchen novice, this recipe is your ticket to a culinary adventure that will impress your family and friends. Ready to dive into the world of Thai cuisine? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 cups spinach
- 1 tablespoon vegetable oil
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Drain the block of firm tofu and press it gently between paper towels to remove excess moisture. Once pressed, cut the tofu into even cubes, about 1-inch in size.
- In a large skillet or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the cubed tofu to the skillet. Sauté the tofu for about 5-7 minutes, turning occasionally, until it is golden brown on all sides. Remove the tofu from the skillet and set it aside on a plate.
- In the same skillet, add the sliced bell pepper and zucchini. Stir-fry the vegetables for about 3-4 minutes until they begin to soften but still retain some crunch.
- Next, add the red curry paste to the skillet with the vegetables. Stir it in well, allowing the paste to coat the vegetables and cook for about 1-2 minutes until fragrant.
- Pour in the can of coconut milk, stirring to combine it with the red curry paste and vegetables. Bring the mixture to a gentle simmer.
- Once simmering, add the sautéed tofu back into the skillet. Stir gently to combine, ensuring the tofu is well-coated with the curry sauce.
- After incorporating the tofu, add the fresh spinach to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts down.
- Remove the skillet from heat and taste the curry. Adjust seasoning if necessary, adding salt or additional curry paste according to your preference.
- To serve, spoon the red curry with tofu into bowls and garnish with fresh basil leaves. Enjoy your delicious Thai red curry!
Tips
- Press the Tofu: Make sure to press your tofu to remove excess moisture. This step is crucial for achieving that perfect golden-brown texture when sautéing.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Broccoli, carrots, or snap peas can add extra color and nutrition to your dish.
- Adjust the Spice: If you love heat, add more red curry paste or a pinch of chili flakes. For a milder version, start with less and gradually add more to your taste.
- Fresh Herbs Matter: Don’t skip the fresh basil garnish! It adds a delightful aroma and freshness that elevates the entire dish.
- Serve with Rice: Pair your red curry with jasmine rice or quinoa to soak up all that delicious sauce. It makes for a complete and satisfying meal!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 15g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
