Thai. Curry. Tofu.
Each of these are some of my favorite foods but I rarely make them at home. Why you ask?
The smell of curry powder leaves an entire house smelling for weeks (Kyle complains every time… I kid you not, ha!) and most Thai recipes require multiple obscure ingredients and lots of effort. As I’ve said before, ain’t nobody got time for that! ;)
Thankfully, a few years ago, I found a delicious, easy and smell-proof recipe for Thai red curry. It has been a staple in the ONW household ever since and I can’t wait to share it with you today!
Healthy vegetables (we’re talking green beans, mushrooms, cauliflower and peppers) mix with rich coconut milk, tofu and lots of red curry paste to create a spicy, flavorful stew that will transport your taste buds to Thailand.
It’s too bad the rest of your body won’t be able to make the trip ;)
In all seriousness, my Thai Red Curry Stew is quick to make, full of flavor and a great source of plant-based nutrients. If you’ve never tried tofu, this recipe is a great introduction! The tofu absorbs the sweet spice of the red curry and adds a fabulous texture into the mix.
Thai Red Curry Stew (Adapted from Vegetarian Times)
Makes 5-6 servings
- 3-4 cups chopped cauliflower
- 2 cups green beans (I used frozen)
- 1 TBSP coconut oil
- 1 cup mushrooms
- 1-14 oz can coconut milk (I used the non-light stuff for better flavor)
- 4-5 TBSP Thai red curry paste (use less for less spice!)
- 2 TBSP low-sodium soy sauce
- 1 red bell pepper, seeded and sliced
- 1-14 oz package Nasoya Extra Firm Organic Tofu, cut into 1/2-inch pieces
- 1/2 cup chopped basil leaves
In a large saucepan, bring 6 cups of water to a boil. Boil cauliflower 4 minutes, remove with strainer and rinse with cold water. Repeat with green beans in same pot of water; set aside. Meanwhile, place coconut oil, tofu and mushrooms into a non-stick skillet and cook 5 to 7 minutes, until mushrooms have browned. Add coconut milk, red curry paste, soy sauce, vegetables and half of basil to skillet. Allow to simmer, covered, for 15-20 minutes. Spoon into bowls and sprinkle with remaining basil. Enjoy!
Mmmhmm… I’m so happy that I’ve finally shared one of my favorite recipes with you!
And if you are truly new to tofu, check out Nasoya’s Tofu U – an informative website with everything you need to know about tofu and more!
What is your favorite ethnic meal? Thai, Chinese, Italian, Greek, French – Basically anything but American ;)
Have you ever cooked with tofu? All of the time!
**Disclaimer: Nasoya provided me coupons for free tofu. All opinions, thoughts and photos are my own.**