Red Curry With Tofu Vegetables Recipes

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EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES



Easy Vegan Red Curry with Tofu and Vegetables image

You can use any vegetable combination for this vegan Thai curry. I usually just raid my fridge and use whatever needs to go. The cooking goes really fast, so it is best to do all the prep in advance. Do check the spiciness of your Thai curry paste before using it - there is a wide variety and you don't want to ruin your curry with too much curry paste. Better to start with a smaller amount and then add.

Provided by lilofrance

Categories     Main Dish Recipes     Curries     Vegetarian

Time 49m

Yield 4

Number Of Ingredients 10

1 (12 ounce) package firm tofu, cubed
3 tablespoons light soy sauce, or more to taste
1 (14 ounce) can coconut milk
1 tablespoon Thai red curry paste, or more to taste
8 ounces broccoli florets
1 (4 ounce) package sliced fresh mushrooms
1 leek, cut lengthwise, washed, trimmed, and sliced thin
1 carrot, cut into matchsticks
1 squeeze lemon juice, or to taste
1 pinch white sugar

Steps:

  • Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
  • Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 13.7 g, Fat 25.3 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 19.2 g, Sodium 518.3 mg, Sugar 3.2 g

RED CURRY WITH TOFU & VEGETABLES



Red Curry With Tofu & Vegetables image

Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.

Provided by Hey Jude

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons canola oil, divided
1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
1 (14 ounce) can light coconut milk
1/2 cup vegetable broth
1 -2 teaspoon Thai red curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
  • Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
  • Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
  • Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

Nutrition Facts : Calories 243.5, Fat 8.8, SaturatedFat 1.2, Sodium 370.8, Carbohydrate 34, Fiber 6.8, Sugar 9.8, Protein 11.1

COCONUT RED CURRY WITH TOFU



Coconut Red Curry with Tofu image

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.

Provided by Rachel Maxey Miles

Categories     Vegetarian Curry

Time 50m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup jasmine rice
3 tablespoons vegetable oil
1 (14 ounce) package extra-firm tofu
4 cloves garlic, minced, or more to taste
2 medium carrots, chopped, or more to taste
1 medium green bell pepper, diced
3 medium green onions, chopped, or more to taste
2 tablespoons soy sauce
1 tablespoon seasoning sauce (such as Golden Mountain®)
1 tablespoon red curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce
1 (13.5 ounce) can coconut milk, or as needed
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
  • Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
  • While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
  • Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
  • Serve curry over jasmine rice and garnish with fresh cilantro.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 53.9 g, Fat 35.5 g, Fiber 3.7 g, Protein 14.8 g, SaturatedFat 20.5 g, Sodium 896.9 mg, Sugar 6.7 g

THAI RED CURRY NOODLES WITH VEGETABLES



Thai Red Curry Noodles With Vegetables image

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Provided by Melissa Clark

Categories     dinner, curries, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 28

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

Steps:

  • Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
  • In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
  • Meanwhile, cook the noodles according to package directions. Drain and set aside.
  • Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
  • Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
  • Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

VEGETABLE TOFU CURRY



Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories     dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

  • If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
  • Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
  • Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
  • Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

THAI RED CURRY WITH VEGETABLES



Thai Red Curry With Vegetables image

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

Provided by Rita1652

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) can thai kitchen pure coconut milk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Steps:

  • In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
  • Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
  • Serve over steamed jasmine rice.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9

VEGETABLE AND TOFU RED CURRY



Vegetable and Tofu Red Curry image

Categories     Soy     Vegetable     Stir-Fry     Quick & Easy     Tofu     Curry     Broccoli     Corn     Bell Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 cup jasmine rice
1 3/4 cups water
1 medium onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon vegetable oil
1 large garlic clove, chopped
2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
1 (14-oz) can unsweetened coconut milk (not low-fat)
1 teaspoon salt
1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
1 tablespoon Asian fish sauce
Accompaniments: fresh cilantro sprigs; lime wedges

Steps:

  • Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
  • Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories     quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

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17 hours ago Add the curry paste and continue to stir for a few more minutes. Add the coconut milk, gud and mix together. Assess the thickness of the broth, and add water as needed. Bring the broth to a simmer ...
From rediff.com


THAI RED CURRY WITH TOFU - SIX HUNGRY FEET MAIN DISH
2021-02-21 Add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste. Add the rest of the coconut milk, water or stock, soy sauce or tamari (gluten-free), brown sugar, lime leaves and fresh veggies of your choice. To prepare the tofu, cut it into cubes or triangles.
From sixhungryfeet.com


TOFU THAI RED CURRY (GLUTEN-FREE) - HONEY, WHATS COOKING
2022-06-10 Instructions. Begin by draining the tofu. Cover the tofu with paper towels, and place a heavy skillet over it for 20-30 minutes. In the meantime, prep your veggies. Slice the bell peppers, string beans and water chestnuts. Set aside. Measure the Thai basil leaves and julienne the kaffir lime leaves. Set aside.
From honeywhatscooking.com


TOFU RED CURRY (VEGAN) - THE CONSCIOUS PLANT KITCHEN - TCPK
2022-07-19 Cut the tofu block into cubes of (about 4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu to mimic the texture of chicken. Set aside. In a mixing bowl, combine oil, cornstarch, garlic powder, and salt. Preheat oven to 400°F (200°C). Stir in the tofu pieces to evenly coat with the mixture.
From theconsciousplantkitchen.com


VEGETARIAN THAI RED CURRY WITH TOFU
2016-02-09 Chop the tofu into cubes and chop the veggies. I used my curvy knife for these shapes. Now heat the pan/kadai and add oil. Once the oil is hot add the veggies alone and saute for a minute. Now add the thin coconut milk and salt. Let it simmer till the veggies are tender. Now add the red curry paste and mix well.
From vidhyashomecooking.com


THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
2020-07-09 Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat.
From cookieandkate.com


RED COCONUT CURRY WITH SESAME TOFU & ROASTED VEGETABLES
Cut tofu into even 1″ cubes. Place them in a medium sized bowl. Add the melted coconut oil or neutral oil and give a gentle toss to coat. Add sesame seeds, garlic powder and salt. Stir gently to coat. Add the cornstarch, stir gently to coat. Place on a baking sheet and cook for 15 minutes, or until a touch golden. Set aside.
From azestforlife.com


CREAMY THAI RED CURRY WITH TOFU - MY DARLING VEGAN
2021-01-08 Step Four - Make the Red Curry Sauce. Add the vegetable broth, curry paste, peanut butter, and coconut milk, stirring until the curry paste has completely dissolved. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes, until the broccoli is soft and the sauce has thickened slightly.
From mydarlingvegan.com


THAI RED CURRY VEGETABLE SOUP WITH CRISPY TOFU - FROM MY BOWL
2017-12-29 Cut the pressed Tofu into cubes, and place it into a medium bowl with the Tamari and Nutritional Yeast. Stir everything together until the Tofu is well coated, then place onto a lined or greased baking tray. Bake the Tofu for 30 minutes, flip the cubes, then bake for an additional 15. In the meantime, prepare the soup.
From frommybowl.com


RED CURRY TOFU WITH FALL VEGETABLES RECIPE -SUNSET MAGAZINE
Add tofu and sprinkle with brown sugar. Cook, stirring occasionally, until tofu begins to brown, 3 minutes. Add shallot and cook until tofu and shallot are browned, about 3 minutes more. Transfer to a bowl. 3. Reserve 1/4 cup coconut milk; add the rest to pan, along with curry paste, lime leaves, bell pepper, and squash. Stir to combine.
From sunset.com


HOME - HEY NUTRITION LADY
Sear for about 5 minutes on each of the largest sides, until crisp and golden. Remove the tofu from the pan onto a plate lined with a paper towel. In a small bowl whisk the red curry paste together with a few tablespoons of the coconut milk and the honey. Add the remaining coconut milk and whisk to combine well.
From heynutritionlady.com


EASY VEGAN THAI RED CURRY WITH TOFU | JESSICA IN THE KITCHEN
2020-02-23 Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes. Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all …
From jessicainthekitchen.com


VEGAN TOFU PINEAPPLE CURRY (THAI-INSPIRED) - FROM MY BOWL
2022-07-29 Sauté the curry paste and ginger in coconut oil, then add the pineapple and caramelize. Pour in the coconut milk, water, sugar, and salt and stir until the curry paste has dissolved. Add in the bell peppers, carrots, bamboo shoots, and tofu. Cover and bring to a simmer. Once bubbling, uncover and reduce heat.
From frommybowl.com


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