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Thai Coconut Curry With Tofu (30 Minute Recipe)

Name: Thai Coconut Curry With Tofu (30 Minute Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp coconut oil (15 mL, or any high heat oil); 2 Tbsp chopped shallots; 1 Tbsp freshly grated ginger; 2 Tbsp Thai red curry paste; 2 14-oz cans full-fat coconut milk (414 mL each); 1 tsp vegetable bouillon (the equivalent of 1 cup, no water added); 2 Tbsp soy sauce (30 mL, or tamari for GF option); 2 Tbsp honey (30 mL, or sugar for vegan option); 1 Tbsp chili garlic sauce (30 mL); rice noodles (4 oz) or rice (1 cup dry); 1 Tbsp coconut oil (15 mL, or regular high heat oil); 1 14-oz block firm tofu (400 g); 1 cup thinly sliced carrot (50 g); 1 cup thinly sliced red cabbage (50 g); 1 cup snap peas (50 g)

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 Tbsp coconut oil (15 mL, or any high heat oil)

2 Tbsp chopped shallots

1 Tbsp freshly grated ginger

2 Tbsp Thai red curry paste

2 14-oz cans full-fat coconut milk (414 mL each)

1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)

2 Tbsp soy sauce (30 mL, or tamari for GF option)

2 Tbsp honey (30 mL, or sugar for vegan option)

1 Tbsp chili garlic sauce (30 mL)

rice noodles (4 oz) or rice (1 cup dry)

1 Tbsp coconut oil (15 mL, or regular high heat oil)

1 14-oz block firm tofu (400 g)

1 cup thinly sliced carrot (50 g)

1 cup thinly sliced red cabbage (50 g)

1 cup snap peas (50 g)

Directions

Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.

Starch: Prepare rice or rice noodles according to the package instructions.

Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add a few spoonfuls of your curry soup. Cook for a minute or two until the curry has evaporated, then remove the tofu from the pan.

Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.

Serve: Combine curry soup, tofu, rice/noodles, and vegetables in the pan, or assemble in individual serving bowls. Optionally, top with Thai basil and sesame seeds.

Nutrition

Serving Size

1 serving (with rice)

Calories

426 kcal

Total Fat

23.3 g

Saturated Fat

15.9 g

Unsaturated Fat

Trans Fat

Cholesterol

Sodium

1107 mg

Total Carbohydrate

41.7 g

Dietary Fiber

4.6 g

Total Sugars

14.3 g

Protein

14.8 g