Thai Red Curry with Roasted Tofu and Cauliflower

Thai curries are so delicious.

Spicy, flavourful, and creamy from coconut milk. I couldn’t get enough when I was in Thailand, and I love making them at home because they’re super easy!

Thai red curry

You can make your own red chili paste, and I’ve done it before, but it is pretty time consuming. Not exactly what you want to when you’re tired and busy and hungry and rapidly becoming hangry. No one has time for that.

That’s why I’m totally ok with using jarred chili paste. It’s just as tasty, and way easier. Shortcuts are definitely not cheating.

This curry is special because I roasted the tofu and the cauliflower. You add a bunch of flavour to the chili paste – thai red chilis (for extra heat!), soy sauce, garlic, shallots, and ginger – and then that beautiful coconut milk. I used low fat because full fat coconut milk is pretty rich, but hey, treat yoself!

Thai red curry

Ingredients

1 block firm tofu

1 head cauliflower, cut into florets

2 tsp vegetable oil

2 tsp soy sauce

1 tsp garlic powder

1 tsp chili flakes

2-3 cloves garlic, minced

1 shallot, minced

2-3 thai red chilis, minced

1 inch ginger root, peeled and grated

3 tbsp thai red chili paste

1 red pepper, diced

1 cup light or regular coconut milk

juice of 2 limes

1 cup snow peas

1/2 cup basil leaves, roughly chopped

white jasmine rice, for serving

Just add chili paste and coconut milk

Directions

Preheat oven to 350 and line a baking sheet with parchment paper.

Press tofu between paper towel and let drain about 10 minutes, pressing occasionally, to remove as much moisture as possible.

Toss tofu and cauliflower florets with 1 tsp soy sauce, and the garlic powder and chili flakes. Roast 15 minutes, flip, and roast another 10. Set aside.

Meanwhile in your wok, heat vegetable oil. Add shallots, garlic, ginger, and minced chilis and cook about 5 minutes, until nice and fragrant. Add cauliflower and chili paste and stir, cooking for another 5 minutes. Add coconut milk, scraping to get any chili paste from the bottom of the wok. Stir in red peppers and tofu.

Let simmer until it starts to thicken a bit, about 10 minutes. Stir in lime juice, remaining 1 tsp soy sauce, and snow peas and simmer until peas are cooked, about 3 minutes. Stir in basil leaves.

Serve over jasmine rice, and garnish with more limes and basil.

Thai red curry

Everyone should know how to make a good thai curry, and this one is easy and quick! It’s Thai time.

 

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