Thai Red Curry
This Thai Red Curry is rich, creamy and easy to make in one pot with fresh veggies, coconut cream and tofu. Gluten-free, vegan and much better and healthier than takeout!
Ingredients
- 1-2 tablespoons avocado oil , may sub with olive oil or coconut oil
- 1 medium onion , chopped
- 1/2 tablespoon freshly grated ginger , about a 1/2-inch chunk
- 3 cloves garlic , grated or minced
- 2 tablespoons Thai red curry paste
- 2 medium carrots , peeled and sliced into ¼-inch thick rounds (about 1 cup) - (may also sub with chopped sweet potatoes)
- 1 red bell pepper , deseeded and cut into strips or chunks
- 2/3 cup broccoli florets OR cauliflower florets
- 1 14-ounce package extra-firm tofu , drained and cut into 1/2" cubes (may leave out for paleo / Whole30 and sub with your favorite cooked protein)
- 1 14-ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 1/2 cup chopped bok choy OR baby spinach
- 2 teaspoons coconut sugar or sub with your favorite granulated sweetener
- 1 tablespoon coconut aminos (Noble Made is our favorite) , may sub with tamari or soy sauce if not gluten-free
- 1 tsp Red Boat fish sauce , or vegan fysh sauce
- 1/2 tbsp fresh lime juice
- fine sea salt and black pepper , to taste
Garnish
- handful fresh Thai basil , chopped - Thai basil adds so much flavor to Thai dishes but if you can't find it, you can sub with mint, parsley or simply leave it out.
- handful fresh cilantro , chopped
- chopped nuts , cashews or peanuts
- red pepper chili flakes
Instructions
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Cut your tofu and season with salt. Pan-sear, air fry or bake until crispy.
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Meanwhile, wash, chop all the vegetables. You can also buy pre-chopped fresh or frozen vegetables to make things easier.
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Heat 1-2 tablespoons oil in a wok, deep skillet or pot over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the garlic and ginger and continue cooking until fragrant, about 40 seconds.
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Stir in the curry paste then add the bell peppers, carrots, broccoli plus any other harder vegetables (not the bok choy or spinach). Continue to cook and stir often, for about 3-4 minutes, until the vegetables are fork-tender.
Add the tofu then pour in the coconut milk and vegetable broth. Bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables have softened to desired tenderness, about 5-10 minutes, while stirring occasionally.
Stir in the bok choy (or spinach) and let it cook until wilted then add the coconut sugar, coconut aminos and fresh lime juice and allow to simmer for another 1-2 minutes. Remove from heat and season with salt. Taste and add more seasoning (coconut aminos, fish sauce, lime juice, curry paste), to taste.
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Divide curry into bowls and serve with cauliflower rice or 1Jasmine rice.
Garnish with chopped cilantro, Thai basil and a pinch of red pepper flake, if desired.