Thai · Lunch · Dinner
Thai Red Curry with Tofu
Kaeng Phet Tao Hu
Golden pan-seared tofu and crisp vegetables simmered in a fragrant, gently spicy red coconut sauce with Thai basil and lime. Light coconut milk and a little oil keep it creamy but lighter, served over nutty brown jasmine rice.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 45% · Fat 35% · Protein 20%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1 cup200 gbrown jasmine rice
- 2 1/4 cups540 gwater (for rice)
- 1 block (400 g)firm tofu
- 2 tsp9 gvegetable oil
- 1 medium110 gonion, sliced
- 2 cloves6 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 3 tbsp45 gvegan Thai red curry paste (no shrimp paste)
- 1 can (400 ml)light coconut milk
- 1/2 cup120 gwater (for sauce)
- 1 large160 gred bell pepper, sliced
- 1 1/2 cups150 ggreen beans, cut in 4 cm lengths
- 1 1/2 cups150 gbroccoli florets
- 1 tbsp16 gsoy sauce
- 1 tspbrown sugar
- 1 tbsp15 glime juice
- 1/2 cup loosely packed12 gThai basil leaves
- 1 small5 gred chilli, sliced (optional)
Steps
- 1
Rinse the rice, then put it in a pot with the 540 g water and bring to a boil.
- 2
Cover, lower the heat and simmer the rice for 40 minutes, then rest it off the heat, covered, for 5 minutes.
- 3
While the rice cooks, wrap the tofu in a clean towel and press it under a heavy pan for 10 minutes.
- 4
Cut the pressed tofu into 2 cm cubes.
- 5
Heat 1 tsp oil in a large non-stick pan over medium-high heat and sear the tofu for 6–8 minutes, turning, until golden. Set aside.
- 6
Add the remaining 1 tsp oil and the onion to the pan and cook for 3 minutes until softened.
- 7
Stir in the garlic, ginger and curry paste and fry for 1 minute until fragrant.
- 8
Pour in the coconut milk and the 120 g water, stir well and bring to a gentle simmer.
- 9
Add the green beans and broccoli and simmer for 4 minutes.
- 10
Add the bell pepper and simmer for 3 minutes more, until the vegetables are just tender.
- 11
Return the tofu to the pan and stir in the soy sauce and brown sugar; heat for 2 minutes.
- 12
Turn off the heat and stir in the lime juice and Thai basil.
- 13
Taste and adjust with a little more lime or soy sauce if needed.
- 14
Serve the curry over the brown rice, topped with sliced chilli if you like extra heat.
Swaps, storage and make-ahead
Swaps
- Swap the brown jasmine rice for white jasmine rice and cut the simmering time to about 15 minutes.
- Use tamari labelled gluten-free instead of soy sauce, and choose a curry paste labelled gluten-free, to make the dish gluten-free.
- Replace the broccoli with cubes of pumpkin or butternut squash, adding them with the coconut milk so they have time to soften.
- Use extra-firm tofu or chickpeas in place of firm tofu if you want to skip the pressing step.
Storage
Refrigerate leftover curry within 2 hours in an airtight container and eat within 3 to 4 days. Cool leftover rice quickly, ideally within 1 hour, refrigerate it separately, and eat it within 1 day. Reheat until steaming hot, and reheat rice only once. The vegetables and basil soften on reheating, so freezing is not recommended.
Make ahead
Cook the rice, press and cube the tofu, and chop the vegetables up to a day ahead, keeping each covered in the fridge. Stir in the lime and basil just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Thai Red Curry with Tofu in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: SoyGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (586 g) | Per 100 g | |
|---|---|---|
| Calories | 470 kcal | 80 kcal |
| Protein | 24.4 g | 4.2 g |
| Carbohydrates | 55.1 g | 9.4 g |
| of which sugars | 6.1 g | 1 g |
| Fiber | 7.6 g | 1.3 g |
| Fat | 19.3 g | 3.3 g |
| of which saturated | 7.2 g | 1.2 g |
| Sodium | 481 mg | 82 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
