Thai Coconut Curry Tofu With Bell Pepper Cilantro Lime Rice Recipes

WEEKNIGHT VEGETARIAN COCONUT CURRY

Weeknight Vegetarian Coconut Curry image

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Provided by Sarah Bond

Time 30m

Number Of Ingredients 15

Ingredients

1 Tbsp coconut oil (15 mL, or any high heat oil)
2 Tbsp chopped shallots
1 Tbsp freshly grated ginger
2 Tbsp Thai red curry paste
2 14-oz cans full-fat coconut milk (414 mL each)
1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
2 Tbsp soy sauce (30 mL, or tamari for GF option)
2 Tbsp honey (30 mL, or sugar for vegan option)
1 Tbsp chili garlic sauce (30 mL)
rice noodles (4 oz) or rice (1 cup dry)
1 Tbsp coconut oil (15 mL, or regular high heat oil)
1 14-oz block firm tofu (400 g)
1 cup thinly sliced carrot (50 g)
1 cup thinly sliced red cabbage (50 g)
1 cup snap peas (50 g)

Steps:

Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
Starch: Prepare rice or rice noodles according to instructions on package.
Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

Nutrition Facts : ServingSize 1 serving (with rice), Calories 426 kcal, Carbohydrate 41.7 g, Protein 14.8 g, Fat 23.3 g, Sodium 1107 mg, Fiber 4.6 g, SaturatedFat 15.9 g, Sugar 14.3 g

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