Thai Red Curry with Tofu & Vegetables

Thai food at home = major success. While I was cooking this, I got a food delivery and the guy literally said, “Congratulations, it smells great in here!”

Let me just say that I love this curry sauce. It starts with Thai Kitchen’s vegan red curry paste and I added fresh ginger, fresh turmeric, a Thai chile and a spot of miso.

I have made this multiple times and the day I took this photo I used brown rice pad thai noodles and the vegetables listed below. I have also used brown rice mai fun noodles, brown rice, quinoa and other vegetables like frozen peas, broccoli, zucchini, spinach, and scallions. You could call this a soup. You could call it a stew. Or if you were Rachael Ray you would call it a stoup.

Really important note: The vegetables cook quickly in the coconut milk so be sure to prepare your mise en place and get the noodles (rice/quinoa) going. When the noodles (rice/quinoa) are almost done, toss the vegetables into the sauce and be ready to eat in 5 to 8 minutes.

Makes 2 to 3 big bowls

Thai Red Curry Sauce
1 can of coconut milk
2 tablespoons red curry paste (Thai Brand is vegan)
1 tablespoon coconut palm sugar
1 teaspoon freshly grated ginger
1 teaspoon freshly grated turmeric

4 oz. brown rice noodles like Annie Chun’s Pad Thai Noodles

1/2 block of extra firm tofu
1/2 onion
1 carrot
1 red pepper (or a combo of red, orange and yellow)
1 Thai chile *
1 can of baby corn
1 cup snap peas
1 tablespoon chickpea or sweet miso

* The heat in the chile is in the seeds. Remove them if you don’t want the dish to be too too hot or don’t use it at all.

Get the noodles (rice/quinoa) going by cooking according to the package. When done, set aside.

Press the tofu for as long as you have time for. Cut into small cubes.

Prep your mise en place. Grate the ginger and turmeric. Thinly slice the onions, cut the carrots into rounds, the peppers into small chunks, the chile into thin rounds and the snap peas in half on the bias.

In a deep pan with sides like a soup pot or a wok like fry pan, whisk together the coconut milk, red curry paste, sugar, ginger and turmeric. Simmer on medium heat for 5 minutes to allow the flavors to marry.

Add the vegetables and tofu and use a wooden spoon to coat with the sauce. Cook until the vegetables are just softening, about 5 minutes.

Just before you are ready to serve, make a little well in the middle of the pot and whisk in the miso.

Add the noodles (rice/quinoa) and gently toss around taking care not to break up the tofu. Plate it up and enjoy!