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Thai Red Curry
Course: Main Course
  • 3 tablespoons Red Curry Paste
  • 2 ccups water
  • 2 small zucchini chopped
  • 2 bell peppers cut into strips
  • 1-2 ccups of broccoli florets and stems chopped
  • 1-2 ccups baked tofu cubes recipe below
  • 14 oz can of light coconut milk
  • Thai basil
  • sriracha
  • liquid amino resembles fish sauce
  • Cooked jasmine rice
Baked Tofu
  • 1 14 oz block Tofu cut into 1-inch cubes or thin, 1-inch wide fingers
  • Salt and Pepper
  1. Dry fry red curry paste until fragrant
  2. Slowly stir in water
  3. Add zucchini, peppers, broccoli, and tofu
  4. Cover and cook until vegetables are crisp/tender
  5. Add coconut milk
  6. Remove from heat; add sriracha and liquid aminos to taste and plenty of Thai basil
  7. Serve over rice with additional sriracha and liquid amino
Baked Tofu
  1. Preheat over to 450 degrees
  2. Lay tofu on parchment paper lined baking sheet
  3. Season with salt and pepper
  4. Bake 15-20 minutes on each side