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Thai Red Curry

Red curry paste, veggies, coconut milk, and tofu make this red curry a delicious meal.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 1 onion sliced
  • 1 red pepper sliced
  • 1 large carrot sliced
  • 1 bunch asparagus cut into 1-2 inch pieces
  • 1 crown broccoli cut into bite size pieces
  • 2 medium russet potatoes cut into 1/2 inch pieces
  • 3 cans coconut milk (about 4 cups)
  • 1 4 oz jar red curry paste
  • 2 Tbsp olive oil
  • 2 Tbsp fish sauce
  • 2 Tbsp sugar
  • 12 oz firm tofu cubed and sauted in olive oil

Instructions

  1. Cut all vegetables as noted in the ingredients.  You want them all to be bite sized  - they should be able to fit on a fork or spoon).  Meanwhile, in a 12 inch pan with a about 2-3 Tablespoons of olive oil, saute the tofu (or your preferred meat) until it is just golden on each side.  

  2. In a large sauce pan over medium heat, add the olive oil.  Add the red curry paste and cook until fragrant.  Pour in the coconut milk and stir until combined.  Add the fish sauce and sugar and stir and bring to a boil.

  3. Add the vegetables and reduce to a simmer.  You want to cook just long enough that the potatoes are tender and no longer crunchy.  Be careful not to over cook because you will end up with mushy vegetables.  It only takes about 15 minutes.  

  4. Add the tofu and meat and stir.  Serve over warm rice.