Red Curry Tofu happens to be my all-time favorite Thai dish. About a year or so ago, I started learning how to make it so that I could have it any time I wanted and it would be with the vegetables that I really like. I’ve made it quite a few times since then and have finally gotten it down to a really good, simple recipe. (Tofu can be substituted with meat and you can add any veggies that you like).
1 package of firm (medium-hard) tofu
1 green bell pepper
1 red bell pepper
½ small onion
1 tablespoon of minced garlic
1 can baby corn
1 can water chestnuts
2 cans (13.5 oz) of coconut milk
2 ½ tablespoons of cooking oil
Salt (to taste)
1 tablespoon Sriracha Garlic Sauce
3 tablespoons of Red Curry paste
- Cut tofu into squares and pat down with paper towel. Leave out for 45 minutes to 1 hour to dry.
- Lightly fry tofu (optional).
- Cut bell peppers and onions into squares.
- Sautee onions in large wok-pan with cooking oil until semi-clear. Stir in garlic and cook on low heat so mixture does not burn.
- Add coconut milk, red curry paste, bell peppers, corn, water chestnuts and tofu. Stir.
- Add salt and Sriracha garlic sauce (to taste).
- Simmer for 15 minutes or until hot. (Do not let it simmer for too long or coconut milk will start evaporating).
- Garnish with cilantro. Serve with jasmine rice and thai tea (optional).
Serves 4 to 6.