Coconut Red Curry Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.

2. 2

   Prepare the Tofu

   Press the tofu to remove excess moisture, then cut it into cubes. In a large skillet, heat a little oil over medium heat and add the tofu. Cook until golden brown on all sides, about 8-10 minutes. Remove from skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add a bit more oil if needed. Sauté the scallions, bell peppers, shiitake mushrooms, and snap peas for about 5 minutes until they start to soften.

4. 4

   Make the Curry Sauce

   Add the red curry paste to the skillet and stir for a minute until fragrant. Pour in the coconut milk and vegetable broth, then add soy sauce and lime juice. Bring to a simmer.

5. 5

   Combine Ingredients

   Add the cooked tofu and baby bok choy to the skillet. Stir to coat in the sauce and cook for an additional 5-7 minutes until the bok choy is tender.

6. 6

   Serve

   Serve the coconut red curry over jasmine rice and top with fresh thai basil leaves. Season with salt and pepper to taste.