Thai vegetable and tofu red curry

Total Time:
30-45 minutes
Serves:6
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sookha Matar Paneer, Best Chana Bataka(Whole Gram with Potatoes), Easy Matki Usal(Sprouted Matki or moth with spices)

Rate This Recipe
3.5

Ingredients

  • Thai red curry paste - 3 tbsp
  • Coconut Milk - 1 can
  • Onions - 1 sliced
  • Tofu extra firm - 1 package drained and cut into cubes
  • Mixed vegetables (carrots, beans, broccoli, cauliflower, green peas, snow peas, baby Corn and zucchini) - 3 cups
  • Pineapples (chopped) - 1 cup
  • Spring onions, chopped - 4 (including leaves.)
  • Oil - 2 tbsp
  • Salt - as needed
  • Ginger powder- 1 tsp
  • Thai Basil - a few
  • Bean sprouts - a few

How to Make Thai vegetable and tofu red curry

  • Steam the vegetables individually with a pinch of ginger powder until half done and keep aside.
  • Heat about a tbsp of oil in a wide pan and slightly brown the tofu. Keep aside.
  • In the same pan, add the remaining oil and saute the onions and green onions until translucent.
  • Add the red curry paste and cook for about a minute or so.
  • Add the coconut milk and let it come to a boil. Simmer for about 5 minutes.
  • Now add steamed vegetables, pineapple and cook for about 8-10 minutes.
  • Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
  • Bring it to a gentle boil and simmer for about 10 more minutes.
  • Check if vegetables are done.
  • Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
  • Tear a few basil leaves and add at the end.
  • Mix well and serve.