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One-pot Coconut & Tofu Thai Red Curry

July 3, 2017

Thai Curry and Pad Thai. 

Loads of tropical fruits. 

Thai Curry and Pad Thai.

Loads of tropical fruits. 

Thai Curry and Pad Thai.

Loads of tropical fruits. 

 

That was pretty much my eating routine while I was travelling in Thailand for a total of 3 months combined... and I absolutely loved it! 

Thai curries were one of my favourites.

Vegan options were a breeze to find.

There was such a large variety to choose from too it made it so difficult. 

 

Always loaded with veggies, tofu and and my favourite was when potatoes, sweet potatoes, pumpkins or squash were added. Hearty and filling - yum, yum, yum. 

The only thing I would change is serving it with brown rice instead of white rice... but when you make it yourself at home you have the freedom to do just that! 

 

Nutrition Tip: batch make this on your day off and store in glass containers in the fridge to enjoy for dinner in the next 1-3 days. If you make more than you can eat, the curry freezes well also! 

Enjoy!

One-pot Coconut & Tofu Thai Red Curry 

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

 

INGREDIENTS: Curry

4 shallots, peeled and minced

1 tsp (5 mL) oil 

2 cloves garlic, crushed 

 

3 potatoes, cut into 1cm chunks 

3 Tbsp (75 g) red curry paste 

 

2 medium red bell peppers, chopped 

1/2 broccoli, broken into bite-sized bits 

1.25 cups (180 g) seasoned tofu strips*

1 can (400 mL) full-fat coconut milk 

1 Tbsp (15 mL) soy sauce 

1 tsp (5 mL) sambal hot sauce 

 

INGREDIENTS: Optional Garnish

Roasted cashews

Cilantro, parsley or fresh basil 

Chili flakes 

 

Directions

  1. Sauté the shallots with oil in a large pan on high heat. Add 2 Tbsp (30 mL) water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and stir for another 2 minutes, stirring and adding water as needed.

  2. Add the potatoes, curry paste and 1 cup water to the pot, bring to a boil then reduce to a simmer with lid partially covered, allow to simmer for about 7 minutes. 

  3. Add the remaining ingredients and cook for 8-10 minutes, until fragrant and veggies lightly cooked to your liking. Serve with brown rice, garnish, and enjoy!

Notes

  1. Variations: add other veggies you desire like carrots, or yellow bell peppers. Other curry pastes also work great with this recipe like green curry , Massaman curry, or Panang curry paste. 

  2. *Speed-it-up: using pre-seasoned tofu speed up this recipe, but of course you can always make your own. 

  3. Storage: store in an air-tight container in the fridge for up to 3 days. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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