Thai Red Curry with Tofu
Ingredients
- 2 cups dry Jasmine rice
- 14 oz block Firm tofu Pressed and cubed.
- 2 cans (14 oz each) Coconut milk Full-fat.
- 3 tbsp Thai red curry paste
- 2 medium Bell peppers Sliced.
- 1 cup Bamboo shoots Canned.
- 1 cup Thai basil Fresh leaves.
- 2 tbsp Lime juice Fresh.
- 2 tbsp Low sodium soy sauce
- 1 tbsp Coconut sugar
- 2 tbsp Coconut oil
Steps
- Cook jasmine rice according to package directions.
- Press tofu and cut into cubes. Pan-fry in coconut oil until golden and crispy.
- In a large pot, heat 1/2 cup coconut milk over medium heat.
- Add red curry paste and stir for 2 minutes until fragrant.
- Add remaining coconut milk, bell peppers, and bamboo shoots.
- Simmer for 10 minutes until vegetables are tender.
- Add crispy tofu, soy sauce, coconut sugar, and lime juice.
- Stir in Thai basil just before serving.
- Serve curry over jasmine rice.
Nutrition Info (per serving)
| Calories | 625 kcal |
| Protein | 18 g |
| Carbohydrates | 74 g |
| Fat | 30 g |
| Fiber | g |
| Sugar | g |