Thai Red Curry with Tofu and Veggies
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Ingredients
Red Curry sauce
General
Instructions
Tofu preparation
  1. It may sound strange but the best way to treat your Tofu (especially if marinating) Freeze- Unfreeze – Squeeze the water out – by using this method more water will come out of the Tofu (and more marinade can absorb). if you haven’t got time for it – skip the next step – just squeeze the Tofu gently.
  2. cut the tofu into long fingers, freeze for at least 1-2 hours. unfreeze for 0.5-1 hours and now gently squeeze the tofu without breaking it.
  3. Fry the Tofu in 1 tbsp olive oil over medium heat for 5-10 minutes. make sure to “burn” the tofu from all sides to make it crunchier.
Preparing the red curry sauce
  1. fry the coriander seeds for 2 minutes with 1 tbsp olive oil. throw in the blender
  2. Blend along with all the sauce ingredients except for the Kaffir lime and lemon grass leaves.
  3. blend for 2-3 minutes until the sauce is fully mashed.
Cooking veggies and assembling
  1. Use a big pan or pot to fry the eggplants and carrots in 2 tbsp olive oil on medium heat for 5-10 minutes. make sure to stir well often, to prevent the eggplants from sticking to the bottom of the pot.
  2. Add the lemon grass and kaffir lime, and shortly after – the fried tofu, green beans and zucchinis.
  3. when the veggies are softer, but still crunchy, add the red curry sauce and water. stir well and cook for just 2-3 minutes more. add salt and coconut milk.
  4. serve with rice and enjoy this lovely meal… (a perfect dessert for this would be Mango!)
Recipe Notes

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