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Coconut Red Curry with Tofu
Coconut Red Curry with Tofu
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious red curry with coconut milk and tofu, serve over jasmine rice or vermicelli noodles.
Ingredients:
  • 2 cups water
  • 1 cup jasmine rice
  • 3 tablespoons vegetable oil
  • 1 (14 ounce) package extra-firm tofu
  • 4 cloves garlic, minced, or more to taste
  • 2 medium carrots, chopped, or more to taste
  • 1 medium green bell pepper, diced
  • 3 medium green onions, chopped, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon seasoning sauce (such as Golden Mountain®)
  • 1 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon oyster sauce
  • 1 (13.5 ounce) can coconut milk, or as needed
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • In a saucepan, bring water and rice to a boil. Then, lower the heat to medium-low, cover, and let it simmer until the rice is tender and the water is absorbed according to package directions, about 20 to 25 minutes. Keep warm.
  • Heat oil in a skillet until shimmering. Cook tofu until golden, about 5 minutes. Stir in garlic until aromatic, about 1 minute. Add carrots, bell pepper, and green onions. Cook until veggies are tender and tofu is browned, 20-25 minutes.
  • Mix soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well combined while the tofu and vegetables cook.
  • Pour half of the luscious coconut milk over the tofu-vegetable mix and gently stir until well combined. Integrate the flavor-packed sauce mixture, adjusting with more coconut milk as needed for a perfect balance of creaminess. Let it simmer for 5 minutes until flavors harmonize and ingredients are tender.
  • Plate the savory curry on a bed of fragrant jasmine rice and top it off with a sprinkle of vibrant fresh cilantro.

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