Vegan Thai Red Curry with Tofu

Vegan Thai Red Curry with Tofu

Ingredients

• 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best)
• 2 large garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 1 tbsp lemongrass paste or finely chopped fresh
• 3 tbsp vegetable oil (or canola or peanut)
• 1 cup (250 ml) vegetable broth, low sodium
• 400 ml / 14 oz coconut milk (full fat!)
• 6 kaffir lime leaves
• 1 tbsp sugar (white, brown or palm)
• 2 tsp soy sauce, plus more to taste
• 350g / 12 oz firm tofu, cut into 0.75 / 1/3" thick slices
• 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
• 120g / 4 oz green beans, trimmed and cut into 5cm/2" pieces
• 12 Thai basil leaves

Instructions

1. Heat oil in a large heavy-based skillet over medium-high heat.
2. Add curry paste and cook for about 2 minutes until fragrant.
3. Add vegetable broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
4. Add coconut milk, lime leaves, sugar, and soy sauce. Stir, then add tofu.
5. Spread tofu out, bring to a simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until sauce reduces and tofu is heated through.
6. Do a taste test. Add more soy sauce for saltiness or sugar for sweetness.
7. Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and sauce is thickened.
8. Remove from heat. Stir through a handful of Thai basil leaves.
9. Serve over jasmine rice, garnished with fresh red chili slices and fresh coriander/cilantro leaves, if desired.