4 years ago5,000+ Views
INGREDIENTS 1 tbsp vegetable oil 2 garlic cloves, finely chopped 1 small carrot, chopped bite size 1½ cup broccoli, roughly chopped 6oz (120g - or half a block) firm tofu ½ cup coconut milk 1 cup water 2 tsp curry powder 1½ tbsp red curry paste ¼ cup vegetarian fish sauce (or regular for non-vegetarians) 2 tsp granulated sugar Toppings: chopped cilantro (about 2 tbsp) 2 shallots, finely sliced INSTRUCTIONS - Wrap tofu in paper towel to remove excess water. Leave for 5 minutes. - Slice tofu into bite size cubes. - In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden. - Add broccoli and carrots and cook for 3 minutes. Do not over stir, you want the tofu to have a nice golden brown color (better left at the bottom). - Add curry paste, curry powder and water. Stir until paste has dissolved. - Add sugar and fish sauce and stir. - Add coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender. - Turn the heat off and serve with shallots, cilantro and eggs. Serve this curry as a soup with noodles or as a side to a bowl of rice. For the shallots: - Fry with a little oil until they are crunchy, golden brown. Lay on paper towel to absorb oil.
I'd want some onions in there too!
This sounds so good, especially on cold days (what's up with this crazy weather!?)
I love tons of tofu in m curry, this sounds great!
The only entree I ever tried in thai restaurant is pad see eew, pad thai, and tom yum soup. I was always hesitant to try the soup noodles because of msg concern. I'm surprised this recipe looks so healthy.
I love red curry, but I usually get panang. This will be a nice change!