Thai Pumpkin Tofu Curry Recipe

Name: Thai Pumpkin Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 tablespoons red curry paste; 2 Thai chilis minced; 1 can coconut milk; 1 1/2 tablespoons sugar; 1 teaspoon fish sauce; 3 kaffir lime leaves; 1/2 cup green beans cut into 1 inch pieces; 1/4 cup bell pepper cut into 1 inch pieces; 1 can bamboo shoots; 4 ounces extra firm tofu block, cubed; 3/4 cup pumpkin peeled and cubed; 1 cup low sodium vegetable broth; 1/4 cup thai basil leaves; 1/4 cilantro leaves chopped; 1 lime cut into wedges

Servings: persons

2 tablespoons canola oil
3 tablespoons red curry paste
2 Thai chilis minced
1 can coconut milk
1 1/2 tablespoons sugar
1 teaspoon fish sauce
3 kaffir lime leaves
1/2 cup green beans cut into 1 inch pieces
1/4 cup bell pepper cut into 1 inch pieces
1 can bamboo shoots
4 ounces extra firm tofu block, cubed
3/4 cup pumpkin peeled and cubed
1 cup low sodium vegetable broth
1/4 cup thai basil leaves
1/4 cilantro leaves chopped
1 lime cut into wedges

1
Place the oil into a large wok or heavy duty sauce pan over medium-high heat. Add the curry paste and thai chilis and cook for 1-2 minutes, or until fragrant.
2
Whisk the coconut milk, sugar, fish sauce and lime leaves into the wok. Cook for 2-3 minutes more.
3
Add the green beans, bell peppers, bamboo shoots, tofu, pumpkin and vegetable stock to the wok. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for about 25 minutes, or until the vegetables are cooked through.
4
Add the Thai basil and cilantro to the wok. Stir and remove from heat. Divide into 4 portions, top with a squeeze of lime.

201

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 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 tablespoons red curry paste, 2 Thai chilis minced, 1 can coconut milk, and more.

Yes, Thai Pumpkin Tofu Curry falls under the Vegetarian 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 Pumpkin Tofu Curry

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