Thai red curry with tofu and aromatic rice
This red curry gets its colour from its predominantly red ingredients, including cayenne, paprika and a tiny amount of dried chillies. Lots of flavours are coming from silky tofu with galangal and lime. A delight!
Vegetarian, Vegan
Ingredients
Portions:
4
For the aromatic rice:
200 g
basmati rice
fine salt
For the red curry:
400 g
tofu, cubed
500 ml
coconut milk
2 tbsp
red curry paste
1 whole
cebette onion, sliced
2 whole
shallots, chopped
1 tbsp
fresh ginger, grated
2 cloves
garlic, minced
1 whole
lime, juiced
1 whole
red chilli, sliced
2 tbsp
sunflower oil
For the garnish:
fresh coriander, chopped
For the vegetable broth:
onion
carrot
celery stick
fresh thyme
bay leaf
pepper
leek
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water and cook according to package instructions.
- Heat sunflower oil in a large pan over medium heat. Add chopped shallot, garlic, and ginger, sauté until fragrant.
- Stir in red curry paste and cook for another minute before adding cubed tofu and sliced cebette onion.
- Pour in the vegetable broth and coconut milk, bring to a simmer and let cook for 10 minutes. Add lime juice, salt, and chopped coriander.
- Serve the curry over the cooked basmati rice, garnished with fresh coriander and sliced red chilli.