Coconut Red Curry With Tofu

Coconut milk is a common ingredient in Thai cuisine and is known for its creamy texture and rich flavor.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Coconut Red Curry With Tofu

Cooking Method: Simmering, Stir-frying Cuisine: Thai Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1240

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Coconut milk
• 2 tablespoon Red curry paste
• 14 ounces Firm tofu
• 2 tablespoon Vegetable oil
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 medium Carrot
• 1 cup Broccoli florets
• 1 cup Bamboo shoots
• 0.5 cup Thai basil leaves
• 2 tablespoon Soy sauce
• 2 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 0.5 teaspoon Salt
• 2 cup Cooked rice

Instructions

1. In a large pan, heat vegetable oil over medium heat. Add red curry paste and cook for 1 minute.
2. Add tofu and stir-fry for 3-4 minutes until lightly browned.
3. Add red bell pepper, zucchini, carrot, broccoli florets, and bamboo shoots. Stir-fry for another 3-4 minutes.
4. Pour in coconut milk, soy sauce, lime juice, brown sugar, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 10-15 minutes, until the vegetables are tender.
6. Stir in Thai basil leaves.
7. Serve the curry over cooked rice.
8. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 25g9%

Sugars 5g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.