Red Thai Curry with Tofu
We LOVE red curry! Me and Gunnar can eat it almost every day when it’s just the two of us for dinner, it’s just our number one favorite dish! This is really easy to make, and we love to vary between red, yellow and green curry paste, or maybe some Massaman paste every now and then! We also like to sometimes add tempeh or vegan faux chicken instead of tofu, or serve the curry as a soup, or with noodles instead or rice. Oh, the choices are so many and the curry is just so dang good!
Here is our basic recipe, this is the one we make the most and the one we never get tired of eating! Remember to let the curry paste cook in the oil for a minute before adding liquid, that’s when you get those “fat bubbles” in the curry. Yum!
Ingredients for 4 people (or 2 very hungry):
- 1 large onion, sliced
- 2 garlic cloves, chopped or crushed
- 3 tbsp oil
- 4-500 grams of tofu, cubed
- 2 cans (about 400 ml each) coconut milk
- 1 cup water (or less if you want a thicker curry, we like it soupy)
- 2-3 tbsp red currypaste
- 1 cube vegetable buillion, or 2 tsp salt (pr vegetable buillion powder)
- 1 tbsp coconut sugar
- 1 tbsp lemon- or lime juice
- 3 handfuls or chopped dried thai sweet basil leaves (or fresh ones, this ingredient is crucial for getting the right taste)
- Veggies of choice (we like to use sliced mushroom, bell pepper, sugar snaps, broccoli and squash)
- Jasmine rice or noodles for serving
This is how you do it:
Cook the rice.
Heat the oil in a casserole and fry the onion and garlic until soft. Add the curry paste and let it cook for a minute or so while stirring. Then add the coconut milk, and the rest of the ingredients except the tofu. Let the curry simmer for 10 minutes.
Meanwhile prepare the tofu: I use my airfryer for this. I add the tofu cubes to a bowl and mix them with 1 tbsp soy sauce. Then I airfry the tofu cubes for 8-9 minutes, until crispy on the outside. If you don’ have an airfryer (get one, you won’t regret it!) you can fry the tofu in some oil in a skillet, or bake them in the oven for about 15 minutes at 400 F, or until slightly crispy but not dry!
Add the fried/baked tofu to the curry when the rice is done, and just let them simmer in the curry until warm. Do a taste test and add more spices, coconut sugar or lemon juice if needed.
Serve the curry with rice, fresh cilantro and a nice drink of choice. 🙂