Red Curry Coconut Veggies & Tofu
thai cuisine
Full of flavors, creamy curry, spicy, coconutty sauce, golden tofu, and delicious veggies. Your go-to to exotic cravings.
Get your proteins on babe!
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Red curry coconut veggies & tofu
6-7 serves
Preparation time 10 minutes - Cooking time 20 minutes
INGREDIENTS
Vegetables
3 shallots
Piece of fresh ginger (20g)
250g broccoli
450g potatoes
150g sliced mixed peppers (frozen)
200g frozen peas
2 handful baby spinach
1 bunch fresh coriander
Other
Sesame seeds (for topping)
3 tbsp red curry paste
2 tsp Piri Piri sauce
½ chili paste
4 tbsp soy sauce
1 tsp apple cider vinegar
800ml coconut milk
250g tofu
2 tbsp coconut oil
Spices
1 tbsp turmeric
1½ tsp curry powder
PREPARATION
Peel, wash and quarter potatoes and boil for 10 minutes, drain and set aside
While the potatoes are boiling, finely chop shallots and crush ginger
In a pot, melt 1 tbsp coconut oil over high heat. Add onion and ginger and cook over medium heat until translucent
Add the curry paste, mix until combined and cook for 1 minute
Add the coconut milk, soy sauce, apple cider vinegar, Piri Piri sauce and chili paste, mix well and bring to boil for 30 seconds, then reduce to a simmer for 10 minutes with the lid on
In the meantime, cut tofu into large cube (2 cm/1 inch)
In a large wok, melt 1 tbsp coconut oil and cook tofu until golden brown on all sides
Add the cooked potatoes, broccoli, peppers, and peas. Cook and stir for about 3 minutes
Add the cooked vegetables into the curry sauce, add turmeric and curry powder, combine and simmer for 5 minutes with the lid on
Add the spinach, and some coriander into the mix and stir until they wilt
Serve over coconut rice, or enjoy as it is. Sprinkle with sesame seeds
Here are some pictures.
Send me pictures and feedback if you try it, enjoy.
Love,
Joanna
