It’s made with easy-to-find ingredients and can be prepared in less time than it takes to order take-out. I had some shallots that I substituted for the onion and used extra garlic. This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. This is very creamy and smooth and mild and delicious! Most people won't think twice about serving basic cornbread when is on the table. Tofu tends to be a love or leave it ingredient for most people. We happen to enjoy it, but it definitely requires the right preparation in order for it to leave a lasting impression. I used light Coconut Milk to reduce the fat in the disk and it still tasted great! Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. This site uses Akismet to reduce spam. My additions were: Extra Curry Powder Extra Salt Extra Cilantro Added brocccoli cauliflower & baby carrots could've used ever MORE veggies. This was perfect. Combine the coconut milk, red curry paste, and water in a medium saucepan. 1 (12 ounce) package extra-firm tofu, drained and cubed. We normally prepare the curry paste on Friday night and leave it ready for the next day. I also show you how to make deliciously seasoned and flavourful crispy tofu for this recipe! Thai Curry Tofu. I followed the recipe as it was printed (except my can of milk was 13.5oz.) For aromatics, we’ll add in chopped fresh ginger, garlic, and jalapeño pepper for a touch of heat. Serve on top of fluffy coconut rice with fresh lime wedges. Thai Tofu Yellow curry (Kaeng lueang) is totally delicious.This blog post takes you through how to make a homemade yellow curry paste and make the full curry too. Your email address will not be published. It was nice and flavorful but my ultimate verdict is that it was a little too creamy for my taste I'm not too big on creamy flavor maybe I will add in water next time I make it. Remove to paper towels, and set aside. Inspired and adapted from the Shrimp Thai Red Curry in Melissa Clark's Dinner. Stir in the juice of half a lime and the chopped cilantro. While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Thank you! Save my name, email, and website in this browser for the next time I comment. Add the onion and garlic; cook and stir until tender. The first time I made it I followed the recipe without modifications and it turned out salty and bland. Here you'll find a mixture of elegant, yet approachable recipes and cooking tips to help you become a more confident cook! All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. Continue cooking until the tofu is heated through and the mixture has thickened. This Thai red curry tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite take-out dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. While you can prepare red curry paste from scratch, store-bought red curry paste (I recommend Thai Kitchen brand – affiliate link) has a great ingredient list and can be found in most grocery stores. Season to taste with salt or fish sauce as needed. Vegetarian Thai Green Curry With Tofu is a classic Thai dish. Melt butter or margarine in the same skillet over medium heat. This Easy Thai Red Curry With Tofu is a perfect example of that. It is mostly made with Chicken however vegetarians can substitute chicken with tofu. The sauce should sizzle as it hits the pan. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. A variety of textures and colors will produce the best results. I think I also used vegetable oils only. Traditional red curry paste is made from red chili peppers, garlic, lemongrass, galangal, shallot, kaffir limes, and spices. Thai red curry is a perfect dinner for a Saturday night. I like to use a combination of French green greens (haricot verts), red bell pepper, and onion. Bring to a boil, whisking the mixture until smooth. Simmer over low heat for 15 minutes, stirring occasionally. Our Thai Green Curry Sauce Starteris based on an authentic recipe using traditional green curry ingredients. Nutrient information is not available for all ingredients. Once the curry paste is ready, cooking the curry takes no longer than 30 minutes.