Coconut Red Curry with Tofu
This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.
- Serves: 4 persons
- 2cups water
- 1cup jasmine rice
- 3tablespoons vegetable oil
- 1(14 ounce) package extra-firm tofu
- 4cloves garlic, minced, or more to taste
- 2medium carrots, chopped, or more to taste
- 1medium green bell pepper, diced
- 3medium green onions, chopped, or more to taste
- 2tablespoons soy sauce
- 1tablespoon seasoning sauce (such as Golden Mountain®)
- 1tablespoon red curry paste
- 1tablespoon brown sugar
- 1teaspoon fish sauce
- 1teaspoon oyster sauce
- 1(13.5 ounce) can coconut milk, or as needed
- 1tablespoon chopped fresh cilantro, or to taste
Step 1Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
Step 2Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
Step 3While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
Step 4Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
Step 5Serve curry over jasmine rice and garnish with fresh cilantro.