The Best Red Thai Curry
Why I love it
Red Thai Curry. My favorite type of curry that is! Have you ever left your house on a weekend night and driven miles upon miles to a Thai restaurant, ordering a seemingly delicious curry with tofu? Then, you wait an hour for your food and it comes out with spongy tofu? You don’t know what to do or say, you’re coping with this in silence as your friends are enjoying their chicken dishes. That’s my biggest pet peeve! Thai restaurants are notorious for having vegetarian and vegan options of course, but I don’t know why it has to be like that. In this recipe you’ll be getting some EXTRA crispy tofu to make up for it. This dish is also packed with the best veggies. I added in red pepper, yellow onion, carrots, and spinach but this is completely customizable. It’s so balanced and fresh, exactly how I like my curries. Curry on up and try this delicious red Thai curry.
Ingredients
Curry
1 sliced yellow onion
1 sliced red bell pepper
¼ cup thinly coined carrots
2 tsps red Thai curry paste (I used Thai Kitchen)
1 tsp ginger powder
1 tsp garlic powder
1 tbsp liquid aminos (You can also use soy sauce)
6.25 oz canned coconut milk
½ cup water
½ tbsp brown sugar
½ tsp vegetable base (I used Better than Bouillon)
A handful of spinach
A splash of lime juice
Olive oil to taste
Salt and pepper to taste
Optional: rice for serving (I used brown basmati rice)
Tofu
1 block extra firm tofu
2 tbsps nutritional yeast
1 tbsp liquid aminos
1 tsp ginger powder
1 tsp garlic powder
Replacements
You can make a yellow or green curry if you replace the curry paste accordingly. Additionally, you can add in vegetables of your choice.
Recipe
1. Make the rice according to package instructions. If you are going to be baking the tofu instead of air frying, preheat the oven to 400 F.
2. Add the yellow onion to a large pot with olive oil, salt, and pepper to taste and cook for 10 minutes.
3. Add in the bell pepper and carrots and cook for an additional 5 minutes.
4. Then, add in your red curry paste, ginger powder, and garlic powder.
5. After fragrant, stir in liquid aminos or soy sauce to deglaze the pan. Then, stir in the coconut milk, water, brown sugar, and vegetable base.
6. Bring this to a boil and lower to a simmer and cover for 20 minutes.
7. Meanwhile, make the tofu. Press the tofu for at least 10 minutes. Then, dice it and add it to a bowl. Mix it with the nutritional yeast, liquid aminos, garlic powder, and ginger powder.
8. Directions for baking: Bake for 30 minutes on 400 F (flip halfway). Directions for air frying: Air fry on 400 F for 15 minutes (flip halfway).
9. It’s time to take the curry off the heat and stir in your spinach and lime juice. Serve this over rice if desired. Enjoy!
