Fructose Free Vegan Thai Red Curry
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil, divided
- ¼ tsp salt
For the curry
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp vegan red curry paste
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 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 zucchini, halved lengthwise and sliced into half-moons
- 2 cups baby spinach
- 4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced (optional)
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tbsp fresh ginger, grated
For serving
- 2 cups jasmine rice
- ¼ cup fresh thai basil leaves (optional)
- 1 lime, cut into wedges (optional)
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Cook the jasmine rice according to package directions in the medium saucepan. Keep warm.
- 2
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, season with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.
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