One of my FAVORITE Thai takeout recipes – Red Curry. It’s got heat and is packed with flavor in every bite, not to mention SUPER easy to make! You’ll definitely never need to order in anymore 🙂
Do I have to use tofu?
Nope 🙂 you can use any meat substitute of your choice; this recipe goes really well with soy curls or just add extra veggies of your choice.
Does the tofu get soft after adding it to the curry?
No, but you have to make sure you press your tofu before cutting it into your desired shape. Packaged tofu comes with A LOT of extra moisture making it really soft – that’s why I ALWAYS only use extra firm tofu or super firm tofu for these kinds of recipes. You want to make sure you press the tofu to remove all the excess moisture and then cut into cubes – this will help ensure the tofu keeping its shape without breaking or getting soggy in the curry.
Is it spicy?
Red curry is supposed to be spicy, but my recipe is made to be a little extra spicy (I prefer my food spicy), but if you want it less spicy then you can always cut down the amount of red chili paste you use – maybe only use 1 tsp instead of the whopping tbsp I use. You can always adjust the spice level if you feel like it’s less.
I want it to be more ‘saucy’
I only used 1 can of coconut milk for this recipe, but if you feel like you need to use more if your veggies are drying it out, then use 1.5 cans of coconut milk instead, just be sure to adjust the spice level to ensure it doesn’t come out sweet.
What other veggies can I use?
You’re not restricted to just the veggies I used in this recipe, you can customize this recipe and add any veggies of your choice. Some other veggies that go great with this recipe are:
- green bell pepper
- lemon grass
Other takeout recipes you’ll LOVE
Vegan Thai Red Curry with Tofu
Start by pressing out your tofu to remove any excess moisture - either by using a tofu press or placing the tofu in a kitchen towel and placing something heavy on top for 30-35 minutes. Once pressed - cut into cubes and set aside.
In a sauté pan or wok, sauté the ginger and garlic until they start to stick to the pan, once they do add in the coconut milk, red curry paste, tamari, red chili paste, and coconut sugar. Mix well to ensure everything is well combined.
Add in the baby corn, bamboo shoots, red bell pepper, and basil - mix and cook for about 3-4 minutes on medium heat. Be careful not to overcook your veggies, they’ll become too soft.
Add in your cubed tofu and cook for additional 2-3 minutes.
Garnish with some more fresh basil and serve with rice.