Thai Red Curry with Tofu and Basil
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Learn more →Ingredients
4 servings
- 1 block (14 oz) extra-firm tofu
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 red bell pepper, thinly sliced
- 1 can (8 oz) bamboo shoots, drained
- 2 kaffir lime leaves, torn (or 1 tsp lime zest)
- 1 cup fresh thai basil leaves, loosely packed
- 1 tbsp fresh lime juice
For serving
- 2 cups jasmine rice, cooked, for serving
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp oil to the same skillet. Add the red curry paste and cook, stirring constantly, for 1–2 minutes, until fragrant and the paste darkens slightly.
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