Description

A fragrant and flavorful Thai curry featuring tofu, a variety of vegetables, and a creamy coconut milk base.

Ingredients

• 1 block (400 g) extra-firm tofu, pressed and cubed
• 1 tablespoon red curry paste
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 (14-ounce/400 ml) can coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup chopped cilantro
• Cooked rice, for serving

Instructions

1. Heat coconut oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown on all sides. Remove tofu from pan and set aside.
2. Add onion and garlic to the pan. Cook until softened.
3. Add red curry paste, turmeric, and ginger. Cook for 1 minute.
4. Add bell pepper and broccoli. Stir-fry until tender-crisp.
5. Stir in coconut milk, vegetable broth, soy sauce, brown sugar, and salt and pepper. Bring to a simmer.
6. Return tofu to the pan and cook until heated through.
7. Stir in cilantro just before serving. Serve over rice.

Suggested Drinks

Singha Beer: A classic Thai beer with a light and crisp flavor that complements the rich and spicy curry.

Gewürztraminer: This aromatic white wine with notes of lychee and rose complements the fragrant spices and coconut milk in the curry.

Non-Alcoholic Option

Thai Iced Tea: A sweet and creamy tea with a hint of spice, it offers a refreshing contrast to the heat of the curry.