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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Bring 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 2
Meanwhile, 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 3
While 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 4
Pour 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 5
Serve curry over jasmine rice and garnish with fresh cilantro.