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Thai Coconut Tofu Curry

A fragrant Thai red curry with crispy tofu and vegetables in a silky coconut sauce, served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 1 block firm tofu pressed and cubed
  • 1 tbsp coconut oil
  • 2 tbsp Thai red curry paste
  • 1 can coconut milk
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot sliced
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • lime, fresh basil and cooked rice to serve

Method
 

  1. Heat the coconut oil in a large pan over medium-high heat. Add the tofu and fry until golden on all sides, then set aside.
  2. Lower the heat to medium, add the red curry paste and cook for 1 minute until fragrant.
  3. Pour in the coconut milk and stir to combine, then add the bell pepper, broccoli and carrot. Simmer for 8-10 minutes until the vegetables are tender.
  4. Stir in the soy sauce, maple syrup and the fried tofu and warm through.
  5. Finish with a squeeze of lime and fresh basil, and serve over rice.