Simple Thai Curry with Tofu
This simple Thai curry is full of a wide variety of vegetables and plenty of protein from the tofu. The flavor from the curry paste is a great compliment to the wide range of vegetables and clean taste of the tofu. It's a nice, fresh meal.
Servings: 8
Ingredients
- 2 Tbsp coconut oil or avocado oil
Vegetables
- 1 medium onion diced
- 8 oz mushrooms sliced
- 1/2 lb broccoli 1 head
- 1 yellow bell pepper sliced thinly
- 1 red bell pepper sliced thinly
- 6 cloves garlic chopped
- 1 14-oz can baby corn drained and broken into bite-size pieces
- 1 8-oz can water chestnuts drained and sliced
- 1 lb multi-colored potatoes cubed
Sauce
- 2 cups broth
- 1 14-oz can coconut milk
- 5 Tbsp Thai curry paste *see note
- 2 Tbsp soy sauce or fish sauce
- 2 lbs firm tofu cubed
Serving
- 4 cups cooked white rice
- lime wedges
- cilantro chopped
Instructions
- Place a wok or large pot on medium-high heat. Add the oil to the wok and heat until it starts to shimmer. Then add all of the vegetables. Cover and cook for 5-10 minutes until the vegetables begin to soften.
- Add the curry paste to the broth and whisk/stir to combine. Once the vegetables have softened, add the broth, curry paste, coconut milk, soy sauce, and tofu to the wok. Bring back to a low boil.
- Push the vegetables to the side, making a pool in the center. Allow to cook on medium-high heat for another 10-15 minutes until the sauce has thickened.
- Serve over rice with some chopped cilantro and a squeeze of lime juice.
Notes
* Most of the flavor in this dish comes from the curry paste, so you want a good quality, flavorful paste. My favorite, widely available Thai curry paste comes from Mae Ploy, but it does contain shrimp paste. No matter which curry paste you use, always read the ingredients and make sure it's not full of toxic oils, unnecessary preservatives, and coloring agents. You can also make your own if you have the time. I'll often make a large batch and then freeze the extra for later use.
I would taste the sauce after it's started to reduce a bit. If it seems like it's missing something, try adding some extra chile peppers for heat or something like soy sauce or fish sauce for extra umami. Some extra umami can revive an otherwise lackluster sauce.
I would taste the sauce after it's started to reduce a bit. If it seems like it's missing something, try adding some extra chile peppers for heat or something like soy sauce or fish sauce for extra umami. Some extra umami can revive an otherwise lackluster sauce.