Thai
Thai Red Curry with Crispy Tofu
Creamy coconut curry loaded with crispy tofu, peppers, and Thai basil.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Calories
460
Directions
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- 1Step 1
Press 14 oz tofu 10 min; toss with cornstarch and pan-fry until crisp.
- 2Step 2
In a wok, fry curry 3 tbsp paste in a splash of coconut 1 can (14 oz) milk 1 min.
- 3Step 3
Add remaining coconut 1 can (14 oz) milk, soy, sugar. Simmer 5 min.
- 4Step 4
Add peppers and snap 1 cup peas; cook 3 min. Fold in tofu.
- 5Step 5
Finish with 1 lime juice and Thai handful basil. Serve over jasmine rice.
Nutrition per serving
Calories
460
Total fat
26g
Protein
20g
Carbs
38g
Storage
Refrigerate up to 3 days.
Freezer
Freeze curry only up to 2 months.
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