Coconut-Infused Thai Red Curry with Tofu and Green Beans
This vibrant Coconut-Infused Thai Red Curry features succulent firm tofu and fresh green beans enveloped in a rich, aromatic red curry sauce. The dish showcases the enticing balance of creamy coconut milk, zesty kaffir lime leaves, and spicy fresh chilies, creating a symphony of flavors that tantalize the palate. Versatile and customizable, you can easily swap in a variety of vegetables or proteins to suit your preferences; chicken is a great option but resists longer cooking times for proper doneness, while shrimp requires only a brief simmer. This recipe is particularly beloved for its health benefits, as tofu acts as a plant-based protein, absorbing the delightful ingredients and enhancing the dish. Perfect for a cozy family meal or an impressive dinner party, this curry can be served with fragrant jasmine rice to soak up the luscious sauce.
N/A
Servings
127
Calories
10
Ingredients
Ingredients
Unsweetened coconut milk
2 1/2 cups (Shake well before use.)
Thai red curry paste
1-2 tablespoons (Adjust according to taste.)
Fish sauce
3 tablespoons (Add to taste.)
Palm sugar or light brown sugar
2 teaspoons (Use the desired option.)
Button mushrooms
3 1/4 cups (Clean and slice if large.)
Green beans
1 cup (Trimmed.)
Firm tofu
6 ounces (Rinsed, drained, and cut into 3/4 inch cubes.)
Kaffir lime leaves
4 leaves (Torn.)
Fresh hot red chilies or Thai chiles
2-4 chilies (Chopped (amount to taste).)
Fresh cilantro leaves
to garnish (For serving.)
Instructions
1
In a large pan over medium heat, warm about a third of the coconut milk until it starts to separate, appearing shiny on the surface.
2
Add the Thai red curry paste, fish sauce, and palm sugar or brown sugar, whisking until fully combined and fragrant.
3
Incorporate the cleaned button mushrooms into the mixture, allowing them to sauté for about one minute until softened.
4
Pour in the remaining coconut milk, then bring the sauce to a gentle boil, stirring occasionally.
5
Add the trimmed green beans and cubed tofu to the curry, reducing the heat to a low simmer. Cook for approximately 4-5 minutes until the green beans are tender but retain a slight crunch.
6
Tear the kaffir lime leaves and add them to the curry along with the chopped fresh chilies, adjusting the quantity to your desired spice level.
7
Once cooked, remove from heat and garnish with fresh cilantro leaves before serving.
8
Serve hot over steamed jasmine rice, if desired, to complete this flavorful meal.
Nutrition Information
12.5g
Carbs
6.7g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Thai Red Curry?
The main protein in this recipe is 6 ounces of firm tofu, which is rinsed, drained, and cut into 3/4 inch cubes.
What kind of curry paste is required for this dish?
This recipe uses 1 to 2 tablespoons of Thai red curry paste, which you can adjust based on your taste preferences.
How should the green beans be prepared?
The green beans should be trimmed and cooked for approximately 4-5 minutes until they are tender but still retain a slight crunch.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly as it uses tofu and fresh vegetables, though it does contain fish sauce which some vegetarians may choose to substitute.
Can I make this recipe vegan?
To make this recipe strictly vegan, you should substitute the fish sauce with a vegan-friendly alternative or soy sauce.
What type of coconut milk is best for this curry?
The recipe calls for 2 1/2 cups of unsweetened coconut milk, which should be shaken well before use.
How do I adjust the spice level of the curry?
You can adjust the heat by varying the amount of Thai red curry paste and the number of fresh hot red chilies used (typically 2-4 chilies).
What provides the aromatic citrus scent in the sauce?
The distinct aromatic flavor comes from four torn kaffir lime leaves added toward the end of cooking.
How many calories are in a serving of this tofu curry?
There are 127 calories in a serving of this Coconut-Infused Thai Red Curry.
What should I serve with this dish?
This curry is ideally served hot over steamed fragrant jasmine rice to help soak up the luscious sauce.
What type of mushrooms are used in this recipe?
The recipe calls for 3 1/4 cups of button mushrooms, which should be cleaned and sliced if they are large.
Can I use chicken instead of tofu?
Yes, chicken is a great protein alternative, though it will require a longer cooking time than tofu to ensure it is properly cooked.
How do I prepare the kaffir lime leaves?
The kaffir lime leaves should be torn before being added to the curry to release their aromatic oils.
What is the first step in cooking the sauce?
The first step is to warm about a third of the coconut milk in a large pan over medium heat until it starts to separate and appear shiny.
Is there a substitute for palm sugar?
Yes, if you do not have palm sugar, you can use 2 teaspoons of light brown sugar instead.
How much protein is in this dish?
Each serving contains 6.7g of protein.
What is the carbohydrate content per serving?
There are 12.5g of carbohydrates per serving.
Can I add shrimp to this curry?
Yes, shrimp can be added and only requires a brief simmer in the sauce until opaque.
How much fish sauce is included in the recipe?
The recipe uses 3 tablespoons of fish sauce, added to taste.
What is the fiber content of this recipe?
This dish provides 1.7g of fiber per serving.
What garnish is recommended for the final dish?
Fresh cilantro leaves are recommended as a garnish before serving.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe, making it perfect for a weeknight dinner.
Do I need to press the tofu?
The instructions specify rinsing and draining the firm tofu before cutting it into cubes.
What is the total number of ingredients in this recipe?
There are 10 total ingredients in this recipe.
How long do the mushrooms need to sauté?
The button mushrooms should be sautéed for about one minute until they begin to soften.
Is this dish spicy?
The dish is tagged as spicy, but the heat can be customized by adjusting the red chilies and curry paste.
What is the texture of the finished sauce?
The sauce is described as a rich, aromatic, and luscious red curry sauce balanced with creamy coconut milk.
Can I use other vegetables?
Yes, the recipe is highly versatile and you can easily swap in a variety of other vegetables to suit your preference.
Should the coconut milk be boiled?
The sauce should be brought to a gentle boil after the remaining coconut milk is added, then reduced to a low simmer.
Is this recipe healthy?
Yes, it is considered a healthy dinner option featuring plant-based protein from the tofu and various vegetables.