Vibrant Thai Red Curry with Tofu and Vegetables Recipe

Are you ready to dive into a bowl of warmth and flavor? This Thai Red Curry with Tofu and Vegetables is a delightful fusion of spices, creaminess, and a medley of fresh produce. The best part? It’s gluten free, making it a perfect option for those with dietary restrictions. This dish not only fills your kitchen with tantalizing aromas but also satisfies your taste buds with its rich, fragrant flavors.

Whether you’re a curry connoisseur or a newbie in the kitchen, this recipe offers the perfect balance of heat and creaminess. Each spoonful delivers a comforting blend of tender tofu and colorful vegetables, creating a dish that’s as pleasing to the eyes as it is to the palate. Don’t worry if you’re not a spice lover – you can adjust the heat level to suit your taste!

A Wholesome Thai Red Curry Experience

This Thai Red Curry with Tofu and Vegetables combines the richness of coconut milk with the vibrant flavors of red curry paste, creating a dish that’s creamy, slightly spicy, and utterly satisfying. Enjoy it over rice or quinoa for a complete meal.

Ingredients

1 block (14 oz) firm tofu, drained and cubed
1 tablespoon vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
2 cups vegetable broth
2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
2 tablespoons soy sauce (gluten-free if needed)
1 tablespoon lime juice
Fresh basil or cilantro for garnish
Cooked rice or quinoa for serving

Instructions

Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Cut it into cubes.
Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger, cooking until fragrant and the onion is translucent (about 3-4 minutes).
Add Curry Paste: Stir in the Thai red curry paste and cook for another minute, allowing the spices to bloom.
Incorporate Coconut Milk: Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
Cook the Tofu: Add the cubed tofu to the skillet, allowing it to soak up the flavors. Simmer for about 5 minutes.
Add Vegetables: Stir in the mixed vegetables and cook until they are tender but still vibrant (approximately 5-7 minutes).
Season: Add soy sauce and lime juice to taste, adjusting seasoning as desired.
Serve: Ladle the curry into bowls, garnish with fresh basil or cilantro, and serve over cooked rice or quinoa.