Red Curry Tofu and Vegetables

Red Curry Tofu and Vegetables

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 277.7
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 463.7 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.9 g

View full nutritional breakdown of Red Curry Tofu and Vegetables calories by ingredient


Introduction

This is a Thai-inspired red curry and coconut dish. Substitute chicken for tofu and use whatever vegetables you have on hand. This is a Thai-inspired red curry and coconut dish. Substitute chicken for tofu and use whatever vegetables you have on hand.
Number of Servings: 5

Ingredients

    1 tsp olive oil
    1/2 onion
    2 cloves garlic
    3 small potatoes
    3 cups vegetables (frozen or fresh - I used a stir fry mix because that's what I had on hand, but try sliced carrots, zucchini or broccoli)
    1 can of light coconut milk
    2 tbs red curry paste
    1 cup broth (chicken or vegetable)
    1 block of extra firm tofu, pressed and cut into 1/2 inch squares

Directions

Makes about 5 large servings or 6 medium sized servings.
Saute tofu in olive oil until slightly firmer or browned.
Add onions and garlic and saute until translucent.
Add coconut milk and curry paste and stir gently until mixed.
Add broth and let mixture simmer for at least 30 minutes. The longer you let the curry mixture sit, the better the flavor. You can even let this sit overnight in the refrigerator.
At least 30 minutes before serving, add potatoes chopped in small squares and vegetables. It is best to wait until shortly before serving so that the potatoes and vegetables don't get too soft.
Serve with rice or enjoy alone.

Number of Servings: 5

Recipe submitted by SparkPeople user ZENLIZZIE.