Red Curry With Vegetables & Tofu

Red Curry With Vegetables Red Curry with Vegetables & Tofu

You will need:

1 3/4 cups water

1 medium onion, halved lengthwise, then thinly sliced crosswise

1 tablespoon vegetable oil

1 large garlic clove, chopped

2 teaspoons bottled Asian red-curry paste  If you’re new to curry, try Thai Kitchen Red Curry Paste

1 (14-oz) can unsweetened coconut milk (not low-fat) Native Forest Organic Classic Coconut Milk (unsweetened)

1 teaspoon salt

1 (1-lb) package frozen organic mixed vegetables such as broccoli, corn, and red peppers (In the photo, I used a stir fry blend)

1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes  Please note: you may substitute chicken or shrimp for the tofu.  (I am a vegetarian, so I use tofu & love it!)

1 tablespoon Asian fish sauce


1 cup jasmine rice – prepared per package directions


Cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes.

Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute.

Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil.

Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes.

Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes.

Remove pot from heat and stir in fish sauce and salt to taste.

Note: Because I watch my carb intake, I enjoy it without the rice.  If you prefer, it is wonderful served over jasmine rice. The instructions for preparing jasmine rice are found under the Favorite Recipes tab!

Also, you may use a light coconut milk to reduce calories. Make sure to look for an organic one like Thai Kitchen LITE Organic Coconut Milk