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.