Thai Tofu and Squash Curry

Thai curries are known for their vibrant flavors and are a staple in Thai cuisine. They often combine a variety of spices and herbs to create a harmonious balance of sweet, spicy, and savory flavors.

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: 12.

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Medium

Thai Tofu and Squash Curry

Cooking Method: Simmering, Stir-frying Cuisine: Thai Courses: Dinner, Lunch, 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: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 14 ounce Tofu
• 2 cup Butternut squash
• 1 cup Coconut milk
• 2 teaspoon Red curry paste
• 1 cup Vegetable broth
• 1 teaspoon Fish sauce (optional)
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 0.5 cup Thai basil leaves
• 0.5 cup Red bell pepper
• 0.5 cup Green beans
• 0.5 teaspoon Salt

Instructions

1. Heat oil in a large pan over medium heat. Add tofu and cook until golden brown. Remove tofu from the pan and set aside.
2. In the same pan, add butternut squash and cook for 5 minutes. Add red curry paste and cook for another minute.
3. Pour in coconut milk, vegetable broth, fish sauce (if using), brown sugar, and lime juice. Stir well.
4. Add red bell pepper and green beans. Simmer for 10-15 minutes until the vegetables are tender.
5. Stir in cooked tofu and Thai basil leaves. Cook for an additional 2 minutes.
6. Season with salt to taste.
7. Serve hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 30g10%

Sugars 8g

Protein 12g24%

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