Coconut Red Curry with Tofu and Veggies

>> Wednesday, March 3, 2010

One of our favorite at-home meals is red curry tofu. Tastes close to what you get out at Thai restaurants and is relatively easy to make. We were especially excited to make curry this weekend because we made our own coconut milk. And I highly recommend making your own because it's just so much fun!

I ran into an issue during my METHOD days where someone insisted that absolutely no red curry is vegan. Ever. Under any circumstance. What happened? I had posted a photo of some thai butternut squash soup on Flickr and another member kept commenting on how it has fish in it and bashing me for my apparent ignorance. Aren't people nice?

Needless to say, I was a little upset. I know for a FACT that the Thai Kitchen red curry paste I use is vegan. See? It says so on the label . . .

So, rest assured that this recipe is indeed vegan. And this isn't the only vegan red curry paste around. What we can learn from my Flickr mishap is that you should carefully read the label, though. There definitely are curry pastes which contain fish sauce, etc.


What you'll need . . .
  • 1 red pepper, chopped
  • 1/2 large white onion, chopped
  • 1 large head of broccoli, chopped
  • 1 block tofu, drained and cubed
  • 14 ounces coconut milk
  • 1 tablespoon (or more, depending) red curry paste
  • Olive oil
  • Fresh basil

Method . . .
  1. In a small bowl, whisk together the red curry paste and coconut milk until well combined. Set aside.
  2. In a medium pan, heat a good amount (a few tablespoons) of olive oil until hot (when you flick a small amount of water onto the oil, it should sizzle). Add your drained (very important to get as much moisture out as possible) and cubed tofu, and cook until well browned on all sides.
  3. In another, larger pan over medium-high heat, add your oil and onions. Cook until glassy.
  4. Then add in the broccoli and red pepper. Cook until softened, but still a bit crunchy.
  5. Add the coconut curry mix to your veggie pan. Cook for a few minutes, until bubbly.
  6. Add the tofu to the veggie/curry pan . . . then cook covered over low heat for another 15 to 30 minutes.
  7. Serve (should make two large servings) and add basil as desired.
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