Red Curry with Vegetables

Thai red curry draws its color and heat from a paste of dried red chilies and aromatics. Here, firm tofu and mixed vegetables simmer in full-fat coconut milk for a cozy one-pot dinner.

Serves 4

Estimate for one serving

• 520 cal
• 14.5g protein
• 58g carbs
• 27g fat
• 9g fiber

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Ingredients

• 4 tbsp Thai red curry paste
• 2 (14-oz) cans Coconut milk (full-fat)
• 14 oz Firm tofu
• 1 large Red bell pepper
• 2 cups Green beans
• 1 medium Zucchini
• 2 medium Carrots
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 tbsp minced Fresh ginger
• 1 cup Vegetable broth
• 2 tbsp Fish sauce (or soy sauce for vegetarian)
• 1 tbsp Brown sugar
• 2 tbsp Lime juice
• ½ cup Fresh Thai basil leaves
• 3 cups Jasmine rice (cooked)
• 2 tbsp Vegetable oil
• ½ tsp Salt

Instructions

1. 1Prepare all vegetables: slice red bell pepper into strips, trim and halve green beans, slice zucchini into half-moons, cut carrots into thin diagonal slices, and slice onion into wedges. Mince garlic and ginger. Cut tofu into ¾-inch cubes if using.
2. 2Cook jasmine rice according to package directions (cooked total).
3. 3Heat vegetable oil in a large deep skillet or wok over medium heat.
4. 4Add sliced onion and cook for 3 minutes until starting to soften.
5. 5Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
6. 6Add red curry paste and stir continuously for 1 minute to bloom the spices.
7. 7Pour in both cans of coconut milk and vegetable broth; stir well to combine.
8. 8Add carrots, green beans, and salt. Simmer uncovered for 5 minutes.
9. 9Add red bell pepper, zucchini, and cubed tofu. Simmer another 5–7 minutes until vegetables are crisp-tender.
10. 10Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasoning.
11. 11Remove from heat and gently stir in fresh Thai basil leaves until wilted.
12. 12Serve hot over cooked jasmine rice.