Name: Vegetarian Thai Red Curry
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Ingredients: 1 (12 ounce) package extra-firm tofu, drained; 1 tablespoon vegetable oil; 2 cups coconut milk; 0.5 cup water, or more as needed; 2 tablespoons Thai red curry paste; 1 medium onion, finely chopped; 2 medium potatoes, peeled and chopped; 3 small zucchini, chopped; 2 medium red bell peppers, cut into long, thin strips; 2 tablespoons chopped fresh basil leaves; 2 tablespoons lime juice; 3 teaspoons soft brown sugar; 1 (8 ounce) can bamboo shoots, drained

Prep Time:

20 mins

Cook Time:

35 mins

Additional Time:

20 mins

Total Time:

1 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 (12 ounce) package extra-firm tofu, drained
1 tablespoon vegetable oil
2 cups coconut milk
½ cup water, or more as needed
2 tablespoons Thai red curry paste
1 medium onion, finely chopped
2 medium potatoes, peeled and chopped
3 small zucchini, chopped
2 medium red bell peppers, cut into long, thin strips
2 tablespoons chopped fresh basil leaves
2 tablespoons lime juice
3 teaspoons soft brown sugar
1 (8 ounce) can bamboo shoots, drained

Directions

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.

Cook's Note:

You can use purchased cooked tofu, if desired.

Nutrition Facts (per serving)

486	Calories
37g	Fat
40g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 37g	48%
Saturated Fat 23g	114%
Sodium 190mg	8%
Total Carbohydrate 40g	14%
Dietary Fiber 7g	26%
Total Sugars 11g
Protein 18g
Vitamin C 119mg	594%
Calcium 216mg	17%
Iron 7mg	39%
Potassium 1268mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.