Thai-style coconut curry ranks high on our list of go-to meals. We usually make it a couple times a month, almost always using red curry paste, and alternating between rice and rice noodles to place underneath.
When we share the recipe with friends, they’re often surprised at just how easy it is.
The ingredient list is versatile, so feel free to incorporate whatever veggies you have on hand. For this version, we used broccoli (Grace’s favorite red curry veggie) and bok choy (Mike’s favorite). But veggies like green beans, kale, snow peas, are eggplant work well, too.
We also love to swap the cilantro for basil in the summer. And sometimes we’ll use tempeh instead of tofu.
The dish develops flavor as it sits, so don’t be afraid to double the recipe, or make it a day ahead.
When choosing a curry paste, keep in mind that spice levels vary between brands. Our favorite is Maesri Thai Red Curry Paste, which brings some notable heat. When it’s not available, we’ll occasionally use Thai Kitchen Red Curry Paste, a less spicy alternative. If you have a low spice tolerance, modify the recipe below and start with just two tablespoons of curry paste. You can stir in another spoonful, if desired, as your curry is cooking.
Coconut Red Curry with Tofu and Vegetables
- April 2, 2021
- Serves 4-5
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Ingredients
- 1.5 Tbsp. + 1 tsp. coconut oil
- 1 (14-oz.) block extra-firm tofu, drained and cubed
- 2.5 Tbsp. + 2 tsp. soy sauce, plus more to taste
- 1 small onion, diced
- 1-inch ginger root, peeled and minced
- 2 garlic cloves, minced
- 4 oz. baby portobello mushrooms, sliced
- ½ red bell pepper, sliced into 1-inch long slivers
- 3 Tbsp. red curry paste*
- 1 can full-fat coconut milk
- 1 (small or medium) head broccoli, chopped into bite sized pieces, stalks set aside
- ½ bok choy, leaves and stems chopped separately
- 1 lime, cut into wedges
- ¼ cup cilantro (or basil)
- Sriracha, optional
- Brown rice, for serving
Directions
- Step 1
- In a large, nonstick skillet, heat 1 teaspoon of coconut oil over medium heat. Add tofu, and saute 3-4 minutes, until the bottom side is golden brown. With a spatula, flip tofu, and then drizzle with 2 teaspoons of soy sauce. Continue to saute for 2-3 minutes, until all sides are golden brown. Remove tofu from pan and set aside.
- Step 2
- In a large pot, heat 1.5 Tbsp. of coconut oil over medium-high heat. Add onion and saute 3-5 minutes, until onion softens and becomes translucent. Add ginger and garlic, and saute for one minute. Stir in mushrooms, and saute for another 3 minutes. Add bell pepper, and stalks of the bok choy and broccoli. Cook for 3 minutes, until peppers are fork tender, but retain just a bit of crisp.
- Step 3
- Stir in red curry paste, and saute for 2 minutes. Add 2.5 tablespoons soy sauce and coconut milk. Fill the coconut milk can halfway with water, and add to the pan. Bring to a low simmer, and cook for 5 minutes. Stir in broccoli crowns and bok choy leaves. Cook 5-7 minutes, or until broccoli is tender. Gently stir in tofu. Taste, and adjust soy sauce, if needed.
- Step 4
- Serve over brown rice with a squeeze of lime and handful of chopped cilantro. If extra spice is desired, add squirt of Sriracha.
