Thai Lemongrass Tofu Red Curry Recipes
THAI LEMONGRASS TOFU RED CURRY
This Thai Lemongrass Red Curry comes together in just 30 minutes. This recipe is versatile and you can switch up the protein and vegetables to your favorites or what you already have in your fridge! This curry is comforting and delicious!
Provided by rylee
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Make rice noodles according to package instructions. Drain and set aside.
- Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
- Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
- In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
- Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
- Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
- Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
- Taste and adjust for more fish sauce and lime juice.
- Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.
THAI RED CURRY TOFU SOUP
This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.
Provided by rayfab
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
- Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g
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