Thai Coconut Red Curry

Thai coconut red curry with noodles

I absolutely love Thai food. The variety within the cuisine is exceptional, and I have yet to try a dish that lacks in flavor. Thai red curry is just one of those staple dishes that everyone recognizes. There are so many possibilities for variations with protein substitutions and vegetable choices! This dish is sweet, salty, sour, and just plain delicious.

Thai Coconut Red Curry
Prep Time: 25 mins
Cook Time: 25 mins
Yield: 4 servings

Ingredients

• 1-14 oz block firm tofu, cut into cubes
• 1 tbsp coconut or cooking oil
• ½ large sweet onion, diced
• ½ large sweet onion, cubed
• 1 tbsp ginger, minced
• 4 cloves garlic, minced
• 2-4 tbsp red curry paste (or to taste)
• 2-3 cups firm vegetables (bell peppers, mushrooms, carrots, bamboo shoots, etc.)
• 1-2 cups leafy greens (bok choi, spinach, etc.)
• 1-400 g can full-fat coconut milk
• 2 cups vegetable stock (more or less if preferred)
• 1 tbsp fish sauce or (soy sauce if vegetarian)
• 4 tsp coconut or brown sugar
• Kosher salt, to taste
• 1-2 limes, juiced
• Optional: Thai basil, sliced green chili, lime wedge
  
  

Directions

1. Heat oil in a large pan over medium-high heat. Add onions and sauté until they turn translucent, for 3-5 minutes.
2. Add garlic, ginger, and curry paste. Continue cooking until fragrant for 1-2 minutes.
3. Add firm vegetables and cook for 3-5 minutes or until tender before adding vegetable stock and bringing to a simmer.
4. Pour in coconut milk, stirring to remove any chunks of coconut cream. Add tofu cubes and simmer for 5-10 minutes before adding leafy greens. Stir in basil leaves.
5. Remove from heat and add lime juice and fish sauce (or soy sauce) to taste.
6. Garnish with basil, chili, and/or a lime wedge. Serve warm with rice or noodles.

Per serving: 400 calories: 34 g carbs; 24 g fat; 12 g protein