Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp coconut oil (15 mL, or any high heat oil)
  • 2 Tbsp chopped shallots
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp Thai red curry paste
  • 2 14-oz cans full-fat coconut milk (414 mL each)
  • 1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
  • 2 Tbsp soy sauce (30 mL, or tamari for GF option)
  • 2 Tbsp honey (30 mL, or sugar for vegan option)
  • 1 Tbsp chili garlic sauce (30 mL)
  • rice noodles (4 oz) or rice (1 cup dry)
  • 1 Tbsp coconut oil (15 mL, or regular high heat oil)
  • 1 14-oz block firm tofu (400 g)
  • 1 cup thinly sliced carrot (50 g)
  • 1 cup thinly sliced red cabbage (50 g)
  • 1 cup snap peas (50 g)

Instruction

  • Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
  • Starch: Prepare rice or rice noodles according to instructions on package.
  • Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
  • Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
  • Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.