Red Curry Tofu

Thai red curry with tofu, coconut milk, vegetables and basil in a rich spicy sauce.

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Pressing and browning the tofu first helps it keep its shape and gives it a better texture in the curry.

Ingredients

• 450 g firm tofu (pressed and cubed)
• 3 tbsp red curry paste
• 400 ml coconut milk
• 200 ml vegetable stock
• 1 red bell pepper (sliced)
• 150 g green beans (trimmed)
• 120 g bamboo shoots (drained)
• 2 tbsp soy sauce
• 1.5 tbsp brown sugar
• 4 makrut lime leaves (torn)
• 25 g Thai basil
• 2 tbsp neutral oil

Step-by-step method

1. Pat the tofu very dry and cut it into cubes. Heat 1 tablespoon oil in a wide pan and brown the tofu for 5–6 minutes, turning until golden on several sides. Transfer to a plate.
2. Add the remaining oil and curry paste to the pan and cook for 1–2 minutes until fragrant.
3. Stir in one third of the coconut milk and cook until slightly thickened and glossy.
4. Add the remaining coconut milk, stock, pepper, green beans, bamboo shoots and lime leaves. Simmer for 7–8 minutes.
5. Return the tofu and add the soy sauce and sugar. Simmer for another 4–5 minutes so the tofu absorbs the sauce.
6. Taste and adjust the balance with extra soy for saltiness or sugar if the curry tastes too sharp.
7. Turn off the heat and stir in the Thai basil. Serve hot with jasmine rice.