How to Make Spicy Thai Red Curry with Tofu

Ingredients you'll need:

1. 14 ounces of extra-firm tofu, drained and cubed
2. 2 tablespoons of vegetable oil
3. 1 medium onion, thinly sliced
4. 3 cloves of garlic, minced
5. 1 red bell pepper, sliced
6. 1 cup of bamboo shoots (optional)
7. 2 tablespoons of Thai red curry paste
8. 1 can (13.5 ounces) of coconut milk
9. 1 tablespoon of soy sauce
10. 1 tablespoon of brown sugar
11. 1 lime, juiced
12. Fresh cilantro leaves, for garnish
13. Cooked rice, for serving

Step-by-step instructions:

1. Prepare the tofu: Start by draining the tofu and patting it dry with paper towels. Cut it into bite-sized cubes and set aside.
2. Sauté the onions and garlic: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onions and minced garlic, and sauté until they become fragrant and slightly caramelized.
3. Add the red curry paste: Stir in the Thai red curry paste and cook for about a minute, allowing its flavors to meld with the onions and garlic. Be prepared for a burst of aroma that will have your kitchen smelling amazing!
4. Incorporate the vegetables: Toss in the sliced red bell pepper and bamboo shoots (if you're using them) into the pan. Stir-fry for a couple of minutes until they start to soften.
5. Simmer with coconut milk: Now, it's time to add the star ingredient – the creamy coconut milk. Pour the entire can into the pan, stirring well to combine all the flavors. Bring the mixture to a gentle simmer.
6. Season and sweeten: Add soy sauce, brown sugar, and lime juice to the curry. These ingredients will balance out the spice and give your dish a delightful tangy sweetness. Give everything another good stir.
7. Introduce the tofu: Gently place the cubed tofu into the simmering curry. Be careful not to break the tofu while stirring. Let it cook for another 5-7 minutes, allowing the tofu to absorb the flavors of the curry.
8. Garnish and serve: Remove the pan from heat and give the curry a final taste test. Adjust the seasoning if needed. Serve the Spicy Thai Red Curry with Tofu over a bed of steamed rice and garnish with fresh cilantro leaves.

Q/A Section:

1. Absolutely! If you prefer a milder version, you can reduce the amount of Thai red curry paste in the recipe. Alternatively, you can also add a dollop of yogurt or coconut cream when serving to help tone down the heat.

1. Of course! This recipe is very versatile, and you can easily swap out the tofu with your preferred protein. Just remember to adjust the cooking time accordingly to ensure the chicken or shrimp is properly cooked through.

1. Yes, you can! In fact, the flavors of this curry often develop and intensify when allowed to sit for a few hours or overnight. Simply store it in an airtight container in the refrigerator, then reheat it gently on the stovetop before serving.

So there you have it – a simple yet flavorful recipe for Spicy Thai Red Curry with Tofu. Get ready to embark on a culinary adventure filled with tantalizing aromas and explosive tastes. Whether you're a seasoned Thai cuisine lover or new to the world of exotic flavors, this dish is sure to impress and satisfy your cravings. So go ahead, gather your ingredients, and let your taste buds take a trip to Thailand!