By W.R.Y Trucking
Rinse and drain the jasmine rice. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18 minutes until the rice is cooked. Fluff with a fork and set aside.
Press the tofu to remove excess moisture. Cut the firm tofu into 1-inch cubes.
In a large skillet or wok, heat 2 tbsp of vegetable oil over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 10 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the red curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
Add the mixed vegetables and cook for 5-7 minutes until they are tender but still crisp.
Return the fried tofu to the skillet with the coconut curry sauce. Stir to coat the tofu in the sauce.
Add soy sauce, and season with salt and black pepper to taste. Allow the curry to simmer for another 5 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in fresh basil leaves.
Serve the Thai Red Curry with the cooked jasmine rice on the side. Garnish with additional fresh basil, if desired.
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This Main Course Vegetarian Thai Cuisine recipe is ready in 45 minutes and features firm tofu, coconut milk, red curry paste and other delicious ingredients. Contains 520 calories total.
Rinse and drain the jasmine rice. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18 minutes until the rice is cooked. Fluff with a fork and set aside.
Press the tofu to remove excess moisture. Cut the firm tofu into 1-inch cubes.
In a large skillet or wok, heat 2 tbsp of vegetable oil over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 10 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the red curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
Add the mixed vegetables and cook for 5-7 minutes until they are tender but still crisp.
Return the fried tofu to the skillet with the coconut curry sauce. Stir to coat the tofu in the sauce.
Add soy sauce, and season with salt and black pepper to taste. Allow the curry to simmer for another 5 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in fresh basil leaves.
Serve the Thai Red Curry with the cooked jasmine rice on the side. Garnish with additional fresh basil, if desired.
Calories per Serving: 520
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