Coconut Red Thai Curry with Tofu, Peas, and Sweet Peppers

Difficulty:

2/5

Serves:

4 PEOPLE

Coconut Red Thai Curry with Tofu, Peas, and Sweet Peppers

This Coconut Red Thai Curry features silky tofu and crisp vegetables in a creamy, aromatic coconut-curry sauce. Sweet peppers, peas, and bean sprouts provide freshness and crunch, while ginger, garlic, and red Thai curry paste give the dish a fragrant, mildly spicy kick. Distinctive for its balance of rich coconut cream, bright lime, and vibrant herbs, it’s a comforting yet light vegetarian curry perfect with naan or steamed rice.

Ingredients:

1 block firm tofu, cut into 1/2 inch (1.3 cm) cubes
1 cup frozen green peas
2 cups (60 g) bean sprouts
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 yellow onion, chopped
4 garlic cloves, minced
2 inches (5 cm) fresh ginger, peeled and minced
1 small bunch cilantro
3 tbsp (44 ml) canola oil
1 13.5 oz (400 ml) can coconut milk
1 13.5 oz (400 ml) can coconut cream
1 tbsp (15 ml) tamari
Juice and zest of 1 lime
1/4 cup (60 g) red Thai curry paste
Salt and pepper to taste
4 pieces naan for serving, optional

Method:

Cut stems off the cilantro and chop finely, reserving leaves separately.

Heat oil in a large pan over medium-high heat. Add onions, garlic, and ginger, and cook for 2-3 minutes, or until quite aromatic. Add cilantro stems and peppers and cook for 1 minute. Add curry paste, stir and cook for 30 seconds. Stir in coconut milk, coconut cream, and tamari. Add lime zest and stir. Bring to a simmer, reduce heat to medium, add the tofu, and cook for 10 minutes.

Add peas and bean sprouts and cook for 1-2 minutes. Season to taste with salt and pepper.

Serve garnished with cilantro leaves and lime juice. Serve with toasted naan if desired.