Red Thai Curry with Tofu

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Ingredients

Adjust Servings:
5 oz firm tofu It should be raw, do not cook it
1 1/4 cup coconut milk
1 cup vegetable broth they should be raw, do not cook it
1 Tbsp. Thai red curry paste
1-2 Tbsp. organic maple syrup
½ cup Thai basil chopped It should be raw, do not cook it
½ cup kafir lime leaves
1 cup green & red bell peppers chopped
1 cup pineapple cubes
½ cup red onions chopped they should be raw, do not cook it
½ cup baby corn
½ cup bamboo shoots
salt to taste
1 Tbsp. coconut oil

Nutritional information

275
Calories
21.2
Total Fat
16.7g
Saturated Fat
406mg
Sodium
7.9g
Total Sugars
7.2g
Protein

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Red Thai Curry with Tofu

Smooth, creamy and a little bit spicy

Features:
    Cuisine:
      • 35 min.
      • Serves 4
      • Medium

      Ingredients

      Directions

      Share

      This is one of my favorite go to dishes for a cold wintry evening. It has every flavor you crave when its cold. It is spicy, creamy and sweet at the same time! Besides, its so healthy.

      We get protein from the tofu, vitamins A and C from the bell peppers, pineapple, and multiple health benefits from bromelain which pineapples provide in abundance.

      Not to forget the dietary fiber, digestive and anti-inflammatory benefits we get from adding other vegetables – onion, bamboo shoots and baby corn. What else can one ask for when you get such a tasty, nutritious meal along with a bowl of piping hot rice or quinoa or noodles? Yum…I made it in the Instant Pot (IP) on sauté mode, but it can be made in the wok too.

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      Steps

      1
      Done

      Red Thai Curry with Tofu

      Method

      1. If using the IP, turn it on the sauté mode.

      2. If not use a wok.

      3. Add coconut oil first, let it warm up.

      4. Next add the red thai curry paste.

      5. Mix it with the oil.

      6. To this add the coconut milk.

      7. Make sure entire paste gets dissolved in the coconut milk such that it turns red.

      8. Next, add the tofu and let it cook with the tofu for 3 mins to let the flavors seep together.

      9. Then add the onions, bell peppers, baby corn & bamboo shoots to the wok along with the broth.

      10. Add salt.

      11. Add maple syrup.

      12. Mix it all well.

      13. Cover and let it simmer for 3 mins.

      14. Lastly add the pineapple and Thai basil.

      15. Mix it.

      16. Simmer it for 2 more mins and its ready to be served with rice or noodles!

      Tips

      Avoid maple syrup if you are a diabetic. In that case, reduce the amount of Thai red curry paste slightly as the sweetness in the dish will only come from the pineapple then.

      2
      Done

      How To Make Red Thai Curry with Tofu

      Dr Bijal

      I am Dr. Bijal Dave – Obesity Medicine, Metabolic Specialist, Family Physician and Passionate Chef! I am a medically certified doctor with a passion for healthy eating. I have created this website to bring healthy and tasty vegetarian recipes from all over the world to your home. I have 3 office locations in New Jersey. If you would like help losing weight, please contact one of my offices and schedule a comprehensive medical weight loss evaluation.

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