Vegetarian Red Thai Curry with Tofu

All the flavours of a good Thai red curry but completely vegetarian!

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Pressing time for tofu
30 minutes

Total Time
1 hour, 10 minutes

Course:

Main Course

Cuisine:

Thai

Keywords:

spicy Asian Tofu Curry red curry

Instructions

1 First you need to press the tofu – this basically means putting the tofu onto a
chopping board lined with kitchen towel and then placing another board on top.
You can also put tins of beans etc… on top of the top board to add more pressure
so that as much water is released from the tofu. After half an hour remove the
board and chop the tofu into 2cm cubes.
2 Put the coconut oil into a pan. Whilst it is warming up, add the cornflour to
the tofu and make sure the cubes are covered. Place the tofu into the oil and
fry gently until crispy. Set aside.
3 Add the remaining oil to the pan. and then add the red curry paste. Mix this in
with the oil and fry for a few minutes to cook it through. Add the onions and
continue to fry for around 5 minutes until they have softened. They should
change appearance from opaque to translucent in colour.
4 Once the onions are ready, add the garlic and ginger and continue to fry for a
minute or two. Now add half a tin of coconut milk and stir in. Then follow with
250ml of vegetable stock and do the same. Let bubble away for 2-3 minutes.
5 Add all the sliced vegetables to the liquid. Once added, it's time to add the
palm sugar. Start with 1 tablespoon and then add more to taste. Also season with
soy sauce – again tasting is key. Leave the vegetables in the sauce and after
around 10 minutes the sauce should have reduced by a third.
6 Add the remaining coconut milk, stir through and then add the tofu. Leave for
around 5 minutes and then remove from heat.
7 Add the lime juice (again to taste – you may not need the whole lime) and the
thai basil leaves.
8 Serve with the sambal oelek with some rice!

Vegetarian Red Thai Curry with Tofu

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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