Thai Red Curry with Tofu
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (196)

Thai Red Curry with Tofu

NUTRITION · PER SERVING50M COOK
CAL 32%·PRO 55%
CARBS 38G24% OF CAL
11G FIBER17G SUGAR10G OTHER
FAT 47G66% OF CAL
33G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Thai red curry with tofu, broccoli, peppers, and carrots in creamy coconut milk. Bold, spiced, and fresh. A satisfying plant-based meal ready in 50 minutes.

mainthaicurrytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 (16 ounce) block firm tofu (or extra firm tofu, pressed for about 30 minutes)
  • 3 tablespoons coconut milk
  • 1 teaspoon red curry paste
  • salt and pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut oil
  • 2 tablespoons red curry paste
  • 1 small red onion (chopped)
  • 4 cloves garlic (minced)
  • 1 head broccoli (chopped)
  • 1 medium red bell pepper (cut into strips/spears)
  • 1 medium green bell pepper (cut into strips/spears)
  • 3 carrots (cut into strips/spears)
  • 3/4 teaspoon sea salt (to taste)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon coconut sugar ( or raw sugar)
  • 1 tablespoon light soy sauce (or liquid aminos or tamari)
  • 1 can (383g) coconut milk (full fat or lite)
  • juice of a lime
  • 1 bunch Thai basil (washed or chopped, (optional))
  • 1/2 tablespoon sambal oelek (or Sriracha, (optional, for heat))
PREP
15M
SODIUM
847MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.