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1
Add 1/4 cup of water to a large sauce pan and bring to a light simmer.
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2
Add minced onion, garlic, and fresh ginger, and increase heat to medium.
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3
Simmer for about 5 minutes or until garlic is fragrant and onions are lightly translucent.
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4
Add the slices of red bell pepper and mushrooms.
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5
Stir in the red curry paste and stir until veggies are evenly coated.
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6
Finally, add coconut milk, fish sauce, sambal oelek, lime juice, zest, and the Thai basil leaves.
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7
Give it a nice stir until everything is nicely mixed, about 1 minute.
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8
If you arent frying or baking the tofu for crispiness, you can add the uncooked cubes at this point.
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9
Let the curry simmer for approximately 15 minutes.
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10
In the meantime, prepare rice as per the package instructions.
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11
Once the rice is ready, serve in a bowl, and spoon the curry over the rice.
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12
Top with the cubed tofu or chicken, and garnish with fresh Thai basil ribbons and sliced scallions.
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13
This dish makes amazing leftovers!
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14
Note: How you prepare the tofu or chicken is ultimately up to you based on your preference.
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15
If you prefer your tofu uncooked, add it to the curry before allowing the curry to simmer for 15 minutes.
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16
Otherwise, cook it in advance!
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17
You can pan fry it, bake it, or whirl it through an Actifry.
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18
Ill be honest, Im currently getting to know tofu better myself right now so I dont have all of the secrets figured out on how to perfect it.
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But Im working on it!
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20
If using chicken, cook your chicken however you prefer in advance and cube it so its ready to go when you make your curry.
