VEGETARIAN THAI RED CURRY

Vegetarian Thai Red Curry image

Spicy, creamy Thai red curry with vegetables and tofu.

Provided by Anibas

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

1 (12 ounce) package extra-firm tofu, drained
1 tablespoon vegetable oil
2 cups coconut milk
½ cup water, or more as needed
2 tablespoons Thai red curry paste
1 medium onion, finely chopped
2 medium potatoes, peeled and chopped
3 small zucchini, chopped
2 medium red bell peppers, cut into long, thin strips
2 tablespoons chopped fresh basil leaves
2 tablespoons lime juice
3 teaspoons soft brown sugar
1 (8 ounce) can bamboo shoots, drained

Steps:

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g