Thai Red Curry Vegetables with Tofu
Thai red curry vegetables with tofu is to make, customizable to whatever veggies you have available and perfect for a quick and easy weeknight dinner. Serve over your rice to soak up the creamy sauce.
Servings: 6
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 package extra-firm tofu cubed
- 2 tbsp fresh lime juice
- 2 tsp red chili flakes
- 1 tsp dried basil
- 1 5 oz container baby spinach
- bean sprouts for serving
- fresh basil for serving
- cooked white or brown rice for serving
Instructions
- Heat Oil and Cook Onion: Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened and fragrant.
- Add Curry Paste and Aromatics: Add the ginger, garlic and red curry paste and cook for 2 minutes, stirring frequently until the the curry paste is mixed in.
- Bring to Simmer: Add the red pepper, zucchini, coconut milk, soy sauce, coconut aminos and coconut sugar. Mix well and bring the mixture to a simmer.
- Add Tofu and Seasonings: Add the cubed tofu, lime juice, chili flakes and dried basil. Cook for 4-5 minutes, stirring occasionally.
- Add Spinach: Add the baby spinach and turn off the heat. Mix until spinach is wilted and combined into the curry.
- Serve: Serve your red curry over cooked white rice, brown rice or quinoa with lime wedges and topped with fresh basil and bean sprouts.
Nutrition
Serving: 1/6th of recipe | Calories: 187kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Sodium: 398mg | Fiber: 8.5g | Sugar: 15g