Authentic Tofu Thai Red Curry. It is seriously the BEST Thai Red Curry.
After college, it’s often hard to make friends that will last you a lifetime, but if you’re lucky, you’ll meet a small handful of them.
I met one such friend at my last job; the lady who also taught yours truly how to make Thai Red Curry. Not only is my bestie Sheetal an amazing friend, she’s also a brilliant cook and feeds me anything I wish to eat every time I see her. Let’s take a trip down memory lane on how we met, shall we?
Sheetal would pass by my desk at work each day, and she appeared pleasant, sweet, and low maintenance. She looked like someone I could easily connect with, but neither one of us would say hi to the other. I know… this is beginning to sound more like a love story. 🙂
It was 2007, the Wednesday before Thanksgiving, and we both found ourselves by the elevator. I proceeded to introduce myself and suggested we grab lunch the following week (so NOT my style). LOL! I believe there are some people you simply have an instant connection with, and Sheetal was undoubtedly one of them.
Obviously she accepted my invite! And well, the rest is history. Since then Sheetal remains one of my closest friends and someone who adds light and humor to every situation. She is abruptly honest and and says it like it is, which I think is a virtue in a true friend.
Needless to say, without her, I would never have perfected this Thai Red Curry. She pointed out one crucial mistake I was making, and that adding lime juice to my curry instantly changes the texture of this curry. After six attempts, I FINALLY got it right. 🙂
This Tofu Thai Red Curry is:
Vegan (skip the fish sauce)
Versatile (add your choice of protein and/or veggies)
how to make tofu red curry step by step?
In the meantime, prep your veggies. Slice the bell peppers, string beans and water chestnuts. Set aside.
Cook the Tofu
Make the Curry
Tofu Thai Red Curry (gluten-free, dairy-free, vegan option)
for the sauteed tofu
- 1 16 ounce package extra firm organic tofu, drained, pressed, & cubed
- 1 tbsp avocado oil
for the curry
- 1/2 tbsp avocado oil
- 3-4 tbsp red curry paste I use Maesri*
- 1 13.5 fl ounce can coconut milk (I use Chaokoh)**
- 1 cup French string beans trimmed & cut into 1 inch pieces
- 1/2 red bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 8 ounce can water chestnuts, sliced in half horizontally
- 1.5 tsp coconut palm sugar
- 1 tbsp fish sauce you can omit, or use tamari***
- add 3/4 of the sauteed tofu or all of it
- 1/4 cup thai basil leaves****
- 5 kaffir lime leaves julienne****
- 2 tbsp - 4 tbsp water optional (if you want to thin out the curry)
- Begin by draining the tofu. Cover the tofu with paper towels, and place a heavy skillet over it for 20-30 minutes.
- In the meantime, prep your veggies. Slice the bell peppers, string beans and water chestnuts. Set aside.
- Measure the Thai basil leaves and julienne the kaffir lime leaves. Set aside.
- Once done, check on the tofu and cube it into small cubes.
- Heat up a cast-iron skillet on low-medium heat. Once hot, add oil. Add the cubed tofu and cook for 5-7 minutes.
- We want to lightly saute the tofu. Gently stir around once lightly browned. You can use a nonstick if you're not comfortable using a cast-iron while sauteing tofu. Turn off the stove, Set aside.
- Now make the curry. Heat up a wok on medium heat, once hot add oil followed by red curry paste. Cook for 1-2 minutes stirring continuously.
- Shake the coconut milk well, and pour the entire can into the wok.
- Keep stirring using a wooden spoon and cook the coconut milk for 3-5 minutes.
- The coconut milk will start to bubble and thicken up.
- Add the red & green bell peppers, string beans, and chestnuts. Stir to combine.
- Cover and cook on low-medium heat for 5 minutes. The veggies will soften slightly, but you don't want them too mushy.
- Add the coconut palm sugar and fish sauce. Stir.
- Now add the tofu. Stir and cook for 1-2 minutes.
- Finish it off with Thai basil leaves and kaffir lime leaves. Turn off the stove. Stir.
- Optional: add water to thin out the sauce slightly. I added 2 tbsp, and later added another 2 tbsp. Serve with brown rice (white rice or quinoa). Enjoy!