Description
This Thai Red Curry with Vegetables recipe is a vibrant and flavorful dish that combines a rich, aromatic curry sauce with a variety of fresh, colorful vegetables. Perfect for a cozy night in or a dinner party with friends, this dish is sure to impress with its balance of spicy, sweet, and savory flavors.
Ingredients
Units
Scale
For the Red Curry Paste:
- 2 shallots, chopped
- 4 cloves garlic
- 1-inch piece of ginger, peeled and chopped
- 2 lemongrass stalks, white part only, chopped
For the Curry:
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 block firm tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Fresh basil leaves, for garnish
Instructions
- Prepare the Red Curry Paste: In a food processor, combine shallots, garlic, ginger, and lemongrass. Blend until a smooth paste forms.
- Cook the Curry: In a large skillet, heat coconut milk over medium heat. Add red curry paste and stir until fragrant. Add bell pepper, zucchini, broccoli, and carrot. Cook until vegetables are tender.
- Add Tofu and Season: Add tofu, vegetable broth, soy sauce, and brown sugar. Simmer for 5-7 minutes, allowing flavors to meld.
- Serve: Garnish with fresh basil leaves and serve hot over steamed rice.
Notes
- You can adjust the spiciness of the curry by adding more or less red curry paste.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
