Red Curry with Tofu

It has been hot outside recently so I’ve been cooking meals that don’t require me to turn the oven or stove on. I’ve made lots of salads, sandwiches, and grain bowls.

However, my husband recently requested a curry of some sort because our family loves these. I decided to make Thai red curry with tofu. Thai curry is easy to make if you start with a good curry paste or base. To this you add fish sauce, lime juice, sugar, and coconut milk.

I prefer Mae Ploy Red Curry Paste. I have tried others over many years but I always come back to this one.

Another tip is to use coconut milk with full fat. Once you open the can there should be cream on top (you don’t see this if it’s low fat). Take this cream and reduce it down in the skillet before adding the curry paste. You cook it until the oil floats on top. In this way there is no need to add extra oil.

In my opinion this curry will taste better than what you can get at most Thai restaurants. It is easy to prep and make, taking less than one hour.

I made this dish with tofu, but you could also make it with vegetables alone if you prefer. You can also make it with seafood, chicken, pork, or beef as you like.

Ingredients

  • 1 12.3 oz pkg extra firm tofu, cut into 1 inch cubes
  • 1 cup roma tomato, cut into 1/2 inch dice
  • 1 cup carrots, cut into 1/3 inch rounds
  • 1 cup yellow onion, 3/4 inch dice
  • 6 small potatoes, each cut into 3rd
  • 3 tbsp red curry paste
  • 1 13.5 fl. oz can full fat coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 1/2 lime zest
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
Ingredients for the curry
Onion and tomato
Potatoes
Onion, carrots, tomatoes, potatoes and tofu

Instructions

When you open a can of coconut milk, there will be a thick layer of coconut cream on the top of the can. Scrape it out and place it in a wide mouth saucepan.

Save the rest of the coconut milk. We’ll be coming back to it later. Cook the coconut cream over medium-high heat for around 1-2 minutes, stirring often. Continue this process until the coconut milk bubbles and is reduced.

Add the curry paste to the coconut cream.

Cook this mixture until the coconut cream cracks and the oil floats to the surface.

Add in the potatoes, tomatoes, and carrots. Stir and cook for 2-3 minutes on medium heat.

Continue to stir.

You can now add the rest of the coconut milk. Scrape down the side and bottom of the pan well. Cover the pan, turn down the heat to medium-low, and cook for 10 minutes. Stir once or twice in between.

Add the tofu, fish sauce, sugar, and salt. Stir gently, cover, and cook for another 10 minutes.

Add in the onions and stir. Cover and cook for 5 minutes or until the potatoes are cooked. Stir in lime juice and lime zest.

Taste for seasoning. Serve and enjoy!

Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.

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