Description
A vibrant and flavorful Thai Red Curry featuring a medley of fresh vegetables and protein-rich tofu simmered in creamy coconut milk, seasoned with aromatic spices and herbs. This dish is perfect for a comforting, hearty meal served over rice or quinoa.
Ingredients
Scale
Main Ingredients
- 1 tbsp extra-virgin olive oil
- 1 white onion, sliced
- 2 tbsp fresh ginger, peeled and minced
- 2 tbsp fresh garlic, crushed or minced
- 3 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup sliced zucchini
- 14 oz can of full-fat coconut milk
- 2 tbsp low sodium soy sauce
- 1 tbsp coconut aminos
- 1 tbsp coconut sugar
- 400 g extra-firm tofu, cubed
- 2 tbsp fresh lime juice
- 2 tsp red chili flakes
- 1 tsp dried basil
- 1 5 oz container baby spinach
For Serving
- Bean sprouts
- Fresh basil
- Cooked white or brown rice
Instructions
- Heat Oil and Cook Onion: Heat the extra-virgin olive oil in a large pan over medium heat. Add the sliced white onion and cook for 3-4 minutes, stirring frequently until the onion softens and becomes fragrant.
- Add Curry Paste and Aromatics: Stir in the minced ginger, crushed garlic, and Thai red curry paste. Cook this mixture for about 2 minutes over medium heat, stirring continuously to evenly blend the flavors.
- Bring to Simmer: Add the sliced red bell pepper, zucchini, coconut milk, low sodium soy sauce, coconut aminos, and coconut sugar to the pan. Stir well and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Add Tofu and Seasonings: Incorporate the cubed extra-firm tofu into the curry along with fresh lime juice, red chili flakes, and dried basil. Cook for 4-5 minutes, stirring occasionally to allow the tofu to absorb the flavors.
- Add Spinach and Finish: Add the baby spinach to the pan, then turn off the heat. Stir until the spinach has wilted and is fully combined into the curry.
- Serve: Plate the Thai red curry over cooked white or brown rice or quinoa. Garnish with fresh basil leaves and bean sprouts, and serve with lime wedges on the side for extra zest.
Notes
- For a vegan option, ensure the soy sauce and curry paste are free from fish sauce or animal products.
- Adjust the amount of red chili flakes based on your preferred spice level.
- Extra-firm tofu works best as it holds its shape during cooking.
- Coconut aminos provide a soy-free alternative to soy sauce; you can substitute with tamari if unavailable.
- Substitute vegetables according to season or preference, such as adding carrots or snap peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai red curry, tofu curry, vegetarian Thai recipe, coconut curry, easy Thai dinner, healthy curry recipe
