I LOVE red curry. However, it always was one of those things I never could seem to get right when I tried to make it at home. It would always come out blazing hot, or with no flavor. I finally hit the gold mine (for me) with this version! It’s spicy, but not too hot and has a ton of flavor. I used Mae Ploy curry paste, which does have shrimp paste – so be sure to check your label carefully if you want to make sure your curry paste is vegan!
- 1 1/2 cups basmati rice
- 1 tablespoon olive oil
- 1 1/2 pounds firm tofu, pressed and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 2-3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 2 (13.5-ounce) cans coconut milk
- 1 bag Eat Smart stir fry veggies (1 pound)
- 2 tablespoons freshly squeezed lime juice
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season tofu with salt and pepper, to taste. Add tofu and garlic to the stockpot and cook until golden, about 3-5 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- Add stir fry veggies and cook until just tender, about 3 minutes.
- Remove from heat; stir in lime juice and season with salt and pepper, to taste.
- Serve immediately with rice.