Fructose Free Thai Red Curry with Tofu and Basil
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Learn more āIngredients
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
- Ā½ cup vegetable broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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 3ā4 minutes, until the undersides are golden and release easily from the pan. Flip and cook for another 2ā3 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 1ā2 minutes, until fragrant and the paste darkens slightly.
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