Vegetable and Tofu Thai Red Curry
This Thai red curry is a quick and easy weeknight meal that's packed with flavor. The curry paste, coconut milk, and ginger give the dish a rich and complex flavor, while the vegetables and tofu add texture and substance. Serve over rice or noodles for a complete meal.
Thai red curry is a popular dish in Thailand, and for good reason. It's flavorful, easy to make, and can be customized to your own taste. This recipe is a simple version of Thai red curry that's perfect for a weeknight meal. It uses canned coconut milk and red curry paste to save time, and the vegetables and tofu can be varied to your liking. Serve over rice or noodles for a complete meal.
Vegetable and Tofu Thai Red Curry Vegetable and Tofu Thai Red Curry Vegetable and Tofu Thai Red Curry Vegetable and Tofu Thai Red Curry
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 can (14 ounces) of coconut milk
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 broccoli head, cut into florets
  • 8 ounces of extra-firm tofu, drained and cut into 1-inch cubes
  • 1 red curry paste (2 tablespoons)
  • 1 tablespoon of grated fresh ginger
  • 1 clove of garlic, minced
Instructions
  1. In a large saucepan or Dutch oven, combine the coconut milk, curry paste, ginger, and garlic.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Add the red bell pepper, zucchini, broccoli, and tofu.
  4. Simmer until the vegetables are tender and the tofu is heated through, about 15 minutes.
  5. Serve over rice or noodles.
Why It Works
  • The combination of coconut milk, curry paste, ginger, and garlic creates a rich and flavorful sauce.
  • The vegetables and tofu add texture and substance to the dish.
  • The dish is easy to make and can be customized to your own taste.