Thai Coconut Curry Recipe

Name: Thai Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g extra firm tofu, cubed and patted dry (1/2 brick); 2 tablespoons vegetable oil; 1 onion, diced; 1 tablespoon fresh ginger, minced; 2 -3 garlic cloves, minced; 14 bunch fresh coriander, stems and leaves chopped fine; 1 teaspoon red curry paste (or to taste); 1 bell pepper, chopped; 1 medium carrot, sliced; ½ cup broccoli floret; 1 (16 ounce) can coconut milk; ½ cup vegetable stock or ½ cup chicken stock or ½ cup water; 1 lime, juice of; 1 tablespoon fish sauce (nam pla)

Servings: persons

175 g extra firm tofu, cubed and patted dry (1/2 brick)
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon fresh ginger, minced
2 -3 garlic cloves, minced
14 bunch fresh coriander, stems and leaves chopped fine
1 teaspoon red curry paste (or to taste)
1 bell pepper, chopped
1 medium carrot, sliced
½ cup broccoli floret
1 (16 ounce) can coconut milk
½ cup vegetable stock or ½ cup chicken stock or ½ cup water
1 lime, juice of
1 tablespoon fish sauce (nam pla)

1
Heat oil in large skillet over high heat.
2
Add tofu and toss to sear.
3
Once lightly browned, remove the tofu and set aside.
4
Reduce heat to medium-high and add onion and saute until softened.
5
Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end).
6
Add curry paste and stir.
7
Return tofu and add vegetables.
8
Stir to coat.
9
Add coconut milk and stock/water.
10
Bring to a boil and then reduce heat to medium-low.
11
Simmer everything for 10-15 mins, or until vegetables are cooked through.
12
Remove from heat and season with lime juice and fish sauce.
13
Add reserved cilantro and serve with lime wedges over rice or noodles.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g extra firm tofu, cubed and patted dry (1/2 brick), 2 tablespoons vegetable oil, 1 onion, diced, 1 tablespoon fresh ginger, minced, and more.

Yes, Thai Coconut Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Curry

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