Thai Coconut Curry with Vegetables and Tofu
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Ingredients
Instructions
- 1
**Make the Coconut Jasmine Rice:** (Total: 20 minutes)
- 2
(0:00) Combine jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat, simmering for 15 minutes until cooked.
- 3
**Press the Tofu & Cook the Curry:** (Total: 20 minutes)
- 4
(0:05) Press tofu to remove excess water, then cube.
- 5
(0:10) In a large saucepan, heat oil and sauté red curry paste. Add mixed vegetables, cook for 5 minutes, then add coconut milk and vegetable broth.
- 6
(0:15) Add tofu, soy sauce, and lime juice. Simmer for 10 minutes until vegetables are tender.
- 7
**Prepare Thai Cucumber Salad:** (Total: 5 minutes)
- 8
(0:20) In a bowl, mix cucumber slices, sugar, rice vinegar, and soy sauce. Top with crushed peanuts if desired.
This delightful Thai Coconut Curry is not only bursting with flavors but is also incredibly nourishing! The combination of creamy coconut milk, tender tofu, and vibrant vegetables creates a meal that's warm and comforting. Pair it with Coconut Jasmine Rice and a refreshing Thai Cucumber Salad for a complete experience!
Equipment Needed
- Large saucepan
- Mixing bowl
- Knife
- Cutting board
- Measuring cups/spoons
