Red Thai Curry recipe

I love this recipe because you can toss in any vegetables you like and make a delicious bowl of curry! Also the Tofu is optional.

INGREDIENTS: 1 package firm tofu, cubed (optional) 1 large onion, diced 3 cloves of garlic, minced 2 potatoes, cut into bite-sized cubes 1/2 small jar red Thai curry paste

2 cups veggie broth 2 bell peppers, diced 1 carrot, cut into medallions, optional

1/2 head broccoli, broken into bite-size bits 1 can coconut milk 2 TB soy sauce

2 cups brown rice, cooked




  1. Put the cut tofu into a pan with a little olive oil. Cook until brown on each side, try not to flip too often or it will fall apart. Set aside.

  2. Sauté onions and garlic in a bit of water until translucent, about 5 minutes. Or add a little olive oil.

  3. Add potatoes, 2 cups veggie broth, and curry paste and stir to combine fully. Bring to a boil then simmer for 10 minutes.

  4. Add the rest of the veggies, coconut aminos, and the coconut milk. Stir to combine and bring to a boil again. Then reduce to a simmer and cover with lid for about 25 minutes.

  5. Cook brown rice per package instructions.

  6. Serve the curry over brown rice and add toppings as needed.

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