Thai Red Curry Recipe with Tofu
484kcal
Ingredients
Tofu
- 200 g tofu
- 2 tablespoon cornflour
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoon oil
Red Curry Sauce
- 1 red bell pepper sliced
- 1 medium carrot sliced
- 1 bok choy sliced
- 75 g mushrooms sliced
- 2 teaspoon ginger and garlic paste
- 2 tablespoon red curry paste mae ploy is good
- 1 tablespoon cornflour
- 400 ml coconut milk
- 150 ml water
- 4-6 kaffir lime leaves
- 1 tablespoon soy sauce
- 1 tablespoon cane sugar
- Salt, to taste ~1 tsp
- 1 lime juiced
To Garnish
- 1 red chilli sliced finely
- Lime wedges
- Fresh cilantro diced
Method
- Drain and press your tofu (my hack is to wrap the tofu in a clean cloth and gently squeeze it to remove as much excess water as possible).200 g tofu
- Cube the tofu and add it to a container along with the cornflour, paprika, salt, and pepper.2 tablespoon cornflour, 1 teaspoon paprika, 0.5 teaspoon salt, 0.5 teaspoon pepper
- Heat the oil in a large frying pan and fry the tofu for 5-6 minutes, flipping regularly so that every side turns crispy and golden. Remove from the pan with a slotted spoon and set aside.2 tablespoon oil
- In the remaining oil, stir fry the sliced peppers and carrot for 2-3 minutes, then add the mushrooms and bok choi.1 red bell pepper, 1 medium carrot, 75 g mushrooms, 1 bok choy
- Add the garlic and ginger paste, followed by the red curry paste. Stir these together into the pan for a couple of minutes until the pastes soften and turn fragrant - make sure you stir often so they don’t burn!2 teaspoon ginger and garlic paste, 2 tablespoon red curry paste
- Add the cornflour and stir it into the paste/vegetable mixture.1 tablespoon cornflour
- Pour in the coconut milk, sugar, salt, soy sauce, lime juice, water, and add the kaffir lime leaves.400 ml coconut milk, 150 ml water, 4-6 kaffir lime leaves, 1 tablespoon soy sauce, 1 tablespoon cane sugar, Salt, to taste, 1 lime
- Stir everything together and leave to simmer on low heat for 5-10 minutes.
- Taste, adjust any seasonings or ingredients, and then remove the lime leaves. Tip the crispy tofu into the red curry sauce, stir, and serve with fluffy white rice and the garnishes.1 red chilli, Lime wedges, Fresh cilantro
Nutrition
Serving1gCalories484kcalCarbohydrates25gProtein11gFat41gSaturated Fat26gPolyunsaturated Fat5gMonounsaturated Fat8gTrans Fat0.04gSodium767mgPotassium588mgFiber4gSugar9gVitamin A6764IUVitamin C63mgCalcium155mgIron6mg
Notes
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the sauce has thickened too much.
- This curry can be frozen, but the tofu may soften slightly when thawed. Still tasty, just less crisp.