This curry is comforting, warm and full of aromatic flavours. We cheated slightly and bought the Tesco’s vegan Red Thai curry paste but you can make your own too. Yes this curry is vegan! We added tofu fried in coconut oil, creamy coconut milk and mixed peppers for the curry but you can add broccoli or mushrooms too if you like. It tastes great with a bowl of rice!

Yields4 Servings
Total Time45 mins

 1 block of tofu
 3 tbsp coconut oil
 1 onion, chopped
 salt, to taste
 1 inch fresh ginger, minced
 2 garlic cloves, minced
 1 red pepper, sliced into strips
 1 green pepper, sliced into strips
 3 tbsp thai red curry paste (we bought the Tesco's one)
 1 tin coconut milk
 ½ cup water
 1 tsp brown sugar
 2 tsp fresh lemon juice
 1 tbsp soy sauce

1

Drain any excess water from tofu by squeezing and patting down with a kitchen towel. Then cut into cubes.

2

Add 2 tbsp of oil in a large pan and fry the tofu until golden on both sides. Once fried, keep it to the side.

3

Then to the pan add the remaining oil until it's hot on medium heat. Add the onion and salt and cook until the onion has softened and is turning translucent.

4

Add the ginger and garlic and cook until garlic starts to get a bit of colour. Stir well.

5

Then add the peppers and cook for 5 minutes, stirring every minute. Then add the curry paste and cook for a further 2 minutes.

6

Add the coconut milk, water, and sugar and stir to combine and let this simmer for 5 minutes, stirring occasionally.

7

Add the lemon juice and soy sauce and stir again before removing from heat. 

8

Serve with a bowl of rice and garnish with thai basil or coriander.

Ingredients

 1 block of tofu
 3 tbsp coconut oil
 1 onion, chopped
 salt, to taste
 1 inch fresh ginger, minced
 2 garlic cloves, minced
 1 red pepper, sliced into strips
 1 green pepper, sliced into strips
 3 tbsp thai red curry paste (we bought the Tesco's one)
 1 tin coconut milk
 ½ cup water
 1 tsp brown sugar
 2 tsp fresh lemon juice
 1 tbsp soy sauce

Directions

1

Drain any excess water from tofu by squeezing and patting down with a kitchen towel. Then cut into cubes.

2

Add 2 tbsp of oil in a large pan and fry the tofu until golden on both sides. Once fried, keep it to the side.

3

Then to the pan add the remaining oil until it's hot on medium heat. Add the onion and salt and cook until the onion has softened and is turning translucent.

4

Add the ginger and garlic and cook until garlic starts to get a bit of colour. Stir well.

5

Then add the peppers and cook for 5 minutes, stirring every minute. Then add the curry paste and cook for a further 2 minutes.

6

Add the coconut milk, water, and sugar and stir to combine and let this simmer for 5 minutes, stirring occasionally.

7

Add the lemon juice and soy sauce and stir again before removing from heat. 

8

Serve with a bowl of rice and garnish with thai basil or coriander.

Thai Tofu Red Curry
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