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Vegetable Red Curry with Tofu Puffs Recipe

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4.4 from 5 reviews

This vibrant Vegetable Red Curry with Tofu Puffs offers a deliciously rich blend of Thai flavors, combining fragrant lemongrass, spicy Thai chilis, creamy coconut milk, and tender vegetables. The addition of tofu puffs adds a delightful texture, making it a satisfying, comforting dish perfect for a wholesome meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Aromatics and Base

  • 2 stalks lemongrass (see note 1)
  • 5 Thai chilis (see note 2)
  • 2 tablespoons coconut oil, virgin or unrefined
  • 3/4 cup chopped shallots (about 1 large bulb)
  • 1 inch piece of ginger, sliced
  • 2 tablespoons minced garlic

Main Ingredients

  • 10 ounces Yukon potatoes, cubed (see note 3)
  • 3 tablespoons red curry paste (see note 4)
  • 1 teaspoon ground coriander (optional)
  • 1 1/2 teaspoons kosher salt
  • 1 cup vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • 1 large bell pepper, thinly sliced (about 2 cups)
  • 1 large zucchini, diced (about 1 cup)
  • 6 to 7 ounces tofu puffs, sliced in half
  • 1/2 cup Thai basil, chopped

Optional Garnish

  • Chopped peanuts

Instructions

  1. Prepare Lemongrass: Peel off one outer layer of the lemongrass stalk. Trim off thin and woody tops if necessary. Chop the stalk in half and use a kitchen mallet to bash it several times to bruise and release flavors.
  2. Prepare Thai Chilis: Slice off the tops of the peppers and then cut them in half.
  3. Sauté Aromatics: Heat coconut oil in a large pot or sauté pan over medium-high heat. Add the lemongrass, chilis, shallots, and ginger slices, cooking for about 3 minutes while stirring frequently. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
  4. Add Potatoes and Spices: Transfer cubed Yukon potatoes to the pot. Stir in red curry paste, ground coriander (if using), and kosher salt, coating the potatoes thoroughly with the curry paste.
  5. Simmer Potatoes: Pour vegetable broth into the pot and cover with a lid. Bring the broth to a boil, then reduce heat to medium-low and cook for 3 minutes.
  6. Add Vegetables and Coconut Milk: Stir in the full-fat coconut milk along with thinly sliced bell pepper and diced zucchini. Cook the mixture partially covered for about 5 minutes.
  7. Add Tofu Puffs: Incorporate sliced tofu puffs into the pot and cook for 1 to 2 minutes until heated through. Check potatoes are fork tender to ensure doneness.
  8. Finish and Serve: Turn off the heat and stir in chopped Thai basil. Serve the curry hot in bowls alongside jasmine rice. Garnish optionally with chopped peanuts.
  9. Storage: Refrigerate leftovers in airtight containers. Flavors will deepen and the curry tastes even better the next day.

Notes

  • Note 1: Use fresh lemongrass stalks for the best fragrance and flavor.
  • Note 2: Adjust the number of Thai chilis based on your spice preference; use fewer for milder curry.
  • Note 3: Yukon potatoes hold their shape well; cubing them ensures even cooking.
  • Note 4: Choose a good-quality red curry paste or make your own for authentic taste.
  • Note 5: Tofu puffs absorb curry flavors well and provide a chewy texture; ensure they are warmed through before serving.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://avascooking.com/vegetable-red-curry-with-tofu-puffs-recipe/