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Thai Red Curry with Tofu

Southeast Asian · 30 min · Easy · 4 servings

Thai Red Curry with Tofu

A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

~340 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freehigh-protein
Plan it:

Method

  1. 1

    Fry the paste

    ⏱ 2 min

    Warm the oil in a wide pan over medium heat, add the curry paste and fry, stirring, until it darkens and smells fragrant. This wakes up the spices before any liquid goes in.

  2. 2

    Brown the tofu

    ⏱ 4 min

    Add the tofu cubes and turn them through the paste so every side is coated and lightly seared.

  3. 3

    Build the sauce

    ⏱ 10 min

    Pour in the coconut milk and stock, add the peppers, and bring to a gentle simmer. Cook until the peppers soften and the sauce thickens slightly.

  4. 4

    Season and finish

    ⏱ 2 min

    Stir in the soy sauce and lime juice, then wilt in the spinach. Taste and adjust with more soy, lime or salt until it's balanced. Tear the basil over the top off the heat.

Notes

Curry pastes vary wildly in heat and salt — add half, taste, then build up. Some pastes contain shrimp or fish sauce, so read the label. Serve over jasmine rice.

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