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RECIPE
14 INGREDIENTS6 STEPS35MIN

One-Pot Coconut & Tofu Thai Red Curry

4.8
6 Ratings
Editor's Choice
Pick Up Limes
Potato, tofu, broccoli, and red bell peppers come together with silky coconut milk and curry paste for a healthy yet filling curry that's perfect for weeknight dinners.

35MIN

Total Cooking Time

14

Ingredients
Ingredients
US / METRIC
Servings:
4
Serves 4
Optional Garnish
Other Ingredients
4
Shallots, peeled, minced
1 tsp
Oil
2 cloves
Garlic, crushed
3
cut into 1cm chunks
3 Tbsp
Red Curry Paste
1 cup
Water
2
Red Bell Peppers, chopped
1/2 head
broken into bite-sized bits
1 1/4 cups
Extra Firm Tofu
sliced into strips
Seasoned Tofu Strips
1 can
(14 fl oz)
Coconut Milk
1 Tbsp
1 tsp
Sambal
to taste
Water
to taste
Cooked Brown Rice
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Author's Notes

Using pre-seasoned tofu speeds up this recipe, but of course you can always make your own. Optional Garnish: Roasted cashews, cilantro, parsley, fresh basil, chili flakes. Add other veggies you desire like carrots or yellow bell peppers. Other curry pastes also work great with this recipe like green curry, Massaman curry, or Panang curry paste.

Directions

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Step 1
Sauté the Shallot (4) with Oil (1 teaspoon) in a large pan on high heat. Add Water (to taste) as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes.
Step 2
Add the Garlic (2 clove) and stir for another 2 minutes, stirring and adding water as needed to prevent burning.
Step 3
Add the Potato (3), Red Curry Paste (3 tablespoon) and Water (1 cup) to the pot, then bring to a boil. Reduce to a simmer with the lid partially covered, and allow to simmer for about 7 minutes.
Step 4
Add Red Bell Pepper (2), Broccoli (1/2 head), Extra Firm Tofu (1 1/4 cup), Coconut Milk (1 can), Soy Sauce (1 tablespoon), and Sambal (1 teaspoon).
Step 5
Cook for 8-10 minutes, until fragrant and veggies lightly cooked to your liking.
Step 6
Serve with Brown Rice (to taste), garnish as desired, and enjoy! Store in an airtight container for up to 3 days.

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