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

Toppings:

Sambal

Cilantro INSTRUCTIONS:

  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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Lauren Z. Ray
Hello! I am video creator, artist, & DJ. I travel full-time with my partner musicbyLukas and we DJ shows together. We started a company called TEAMMBL, to help young music producers further their careers. This allowed us to sell our home in Los Angeles and travel the world while performing and inspiring others to follow their dreams!
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