Name: Vegetarian Thai Red Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-firm tofu, drained - 1 (12 ounce) package; Vegetable oil - 1 tablespoon; Coconut milk - 2 cups; Water, or more as needed - ½ cup; Thai red curry paste - 2 tablespoons; Onion, finely chopped - 1 medium; Potatoes, peeled and chopped - 2 medium; Zucchini, chopped - 3 small; Red bell peppers, cut into long, thin strips - 2 medium; Chopped fresh basil leaves - 2 tablespoons; Lime juice - 2 tablespoons; Soft brown sugar - 3 teaspoons; Bamboo shoots, drained - 1 (8 ounce) can

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Thai Red Curry

1. Extra-firm tofu, drained - 1 (12 ounce) package

2. Vegetable oil - 1 tablespoon

3. Coconut milk - 2 cups

4. Water, or more as needed - ½ cup

5. Thai red curry paste - 2 tablespoons

6. Onion, finely chopped - 1 medium

7. Potatoes, peeled and chopped - 2 medium

8. Zucchini, chopped - 3 small

9. Red bell peppers, cut into long, thin strips - 2 medium

10. Chopped fresh basil leaves - 2 tablespoons

11. Lime juice - 2 tablespoons

12. Soft brown sugar - 3 teaspoons

13. Bamboo shoots, drained - 1 (8 ounce) can

How to cook deliciously - Vegetarian Thai Red Curry

1. Stage

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.

2. Stage

Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.

3. Stage

Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.

4. Stage

Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.

5. Stage

Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.