Thai Red Curry with Tofu
A quick, easy and delicious Thai Red Curry with crispy fried tofu, caramelly roast sweet potato, juicy pineapple, and red peppers.
Servings: 4 people
Calories: 374kcal
Ingredients
Roast sweet potato:
- 2 medium sweet potatoes peeled and cut into chunks note 1
- 1 tbsp olive oil
- ¼ tsp sea or kosher salt
Thai Red Curry:
- 9 oz firm tofu
- 1 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 tbsp red curry paste
- 1 14 oz can coconut milk
- 1 tbsp fish sauce or vegan fish sauce
- 2 tsp sugar
- 4 kaffir lime leaves
- 2 red bell peppers cut into bite-sized pieces
- 1 medium pineapple cut into bite-sized chunks
- 1 lime (juice)
To serve
- 1 handful cilantro finely chopped
- jasmine rice
Instructions
- Heat your oven to 400F (200C)
- Place the chopped sweet potato into a baking dish, add olive oil and salt and mix thoroughly using your hands.
- Roast the sweet potato in the oven for 30 minutes turning halfway.
- Prepare the tofu by removing as much moisture as possible from it with kitchen paper and cutting it into 1 inch pieces.
- Cook the tofu. Place a pan on a medium to high heat and add the groundnut / vegetable oil, add the tofu pieces when the oil is hot and fry them for a few minutes, turning halfway until they are golden and crispy on both sides. Remove them from the pan and set them aside when they are done.
- Reduce the heat to medium and add the garlic and ginger and cook for 2 mins until fragrant. Add a little more oil if needed.
- Add the red curry paste and fry for two more minutes.
- Pour on the coconut milk and bring to simmer. Stir until incorporated.
- Put the rice on. If you are cooking your rice on the stovetop, add it to a pan of generously salted water now. Jasmine rice will normally take about 10 minutes to cook.
- Add the fish sauce, sugar, kaffir lime leaves and red peppers to the curry and simmer for 5 minutes.
- Add the pineapple, sweet potato and tofu and simmer for 5 more minutes.
- Take the pan off the heat, stir in the lime juice and serve with rice and fresh cilantro.
Nutrition
Serving: 1 serving | Calories: 374kcal | Carbohydrates: 63g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 216mg | Potassium: 784mg | Fiber: 9g | Sugar: 33g | Vitamin A: 20459IU | Vitamin C: 192mg | Calcium: 174mg | Iron: 3mg