Thai Coconut Curry with Vegetables and Tofu

This delightful dish brings a taste of Thailand right to your kitchen! The creamy coconut milk and fragrant red curry paste meld beautifully with fresh vegetables and tofu. Serve it alongside jasmine rice and a refreshing cucumber salad for a complete meal.

Ingredients

Coconut Curry

• 1 block (14 oz) firm tofu, drained and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 2 cups mixed vegetables (bell peppers, spinach, carrots, etc.)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh basil for garnish

Side Dish 1: Coconut Jasmine Rice

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/4 teaspoon salt

Side Dish 2: Thai Cucumber Salad

• 1 cucumber, thinly sliced
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• Crushed peanuts for garnish (optional)

Equipment Needed

• Large saucepan
• Mixing bowl
• Knife
• Cutting board
• Measuring cups/spoons

Instructions & Timing

1. Make the Coconut Jasmine Rice: (Total: 20 minutes)

   • (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.

2. Press the Tofu & Cook the Curry: (Total: 20 minutes)

   • (0:05) Press tofu to remove excess water, then cube.
   • (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.
   • (0:15) Add tofu, soy sauce, and lime juice. Simmer for 10 minutes until vegetables are tender.

3. Prepare Thai Cucumber Salad: (Total: 5 minutes)

   • (0:20) In a bowl, mix cucumber slices, sugar, rice vinegar, and soy sauce. Top with crushed peanuts if desired.

Enjoy your cooking adventure, dear! If you have any other modifications or additions you'd like, just let me know!