Easy Thai Red Curry
Thai Red Curry is perhaps my favorite of all curries. The heat, the spice, the make-you-sweat rich deep flavor is simply crave-able. It’s made deliciously easy by the use of a pouch of thai red curry from Saffron Road — non-GMO and gluten-free!
This spicy curry is made to use with whatever veggies you have on hand and whichever protein you like to use (I used tofu here). Super easy weeknight dinner is on the way. Cook, simmer, enjoy!
Ingredients Used Here (sub your own!)
- One Package Extra Firm or Firm Tofu
- Green and Orange Bell Pepper
- Pickled Serrano Peppers (recipe here)
- Riced Cauliflower
- One Can Drained and Rinsed Chickpeas
- Broth for thinning / sautéing (used bone broth here)
- 1 Pouch Saffron Road Thai Red Curry (here)
- White Basmati Rice (for serving)
Open your tofu and drain. Chop and then press dry between paper towels and two cutting boards to get most of the moisture out.
Use a rice cooker or stovetop to prepare your basmati or long-grain rice
Meanwhile, heat 2 tsp oil (used olive oil here) in a large saute pan or dutch oven over medium heat. Add your tofu cubes and let simmer until starting to turn golden brown underneath (few minutes). Once starting to crisp, flip and saute, using a spatula to move them around the pan evenly. When your tofu is lightly browned, remove to a dish and set aside.
Next, add your diced or chopped veggies, pickled serranos and a pinch of salt; saute 2-3 minutes. Turn heat to medium-low. Add thawed riced cauliflower and saute 3 minutes more. Now add your chickpeas and some broth if desired to further cook your veggies.
Add your pouch of Saffron Road Thai Red Curry and your tofu cubes and stir to combine and heat throughout. Use additional broth to thin the sauce to your desired consistency. Season with salt, if desired.
Remove from heat and serve over cooked fluffy rice. This curry has a punch and is a super healthy and delicious way to eat your rainbow! Try your own combination and let us know your favorites below …
Easy Thai Red Curry
Servings: 4 servings
Calories: 333kcal
Thai Red Curry is perhaps my favorite of all curries. The heat, the spice, the make-you-sweat rich deep flavor is simply crave-able. It's made deliciously easy by the use of a pouch of thai red curry from Saffron Road — non-GMO and gluten-free!
Print Recipe
Ingredients
- 1.5 c organic white basmati rice cooked in rice cooker or according to package directions; use more if desired
- 1 package extra firm tofu
- 2 tsp olive oil or sesame, avocado or coconut oil
- 1/2 – 3/4 c assorted cut veggies we used green and orange bell pepper
- 1-2 tbsp pickled serrano peppers from our recipe page
- 1/2 package frozen rice cauliflower thawed or cooked in microwave 1-2 minutes to defrost
- 1 can garbanzo beans / chickpeas drained and rinsed
- 1/3 c broth or water for cooking and thinning as desired
- 1 package Saffron Road Thai Red Curry Sauce
- extra broth or water to thin or increase sauce as desired
Instructions
- Open your tofu and drain. Chop and then press dry between paper towels and two cutting boards to get most of the moisture out.
- Use rice cooker or stovetop to prepare your basmati or long-grain rice
- Meanwhile, heat 2 tsp oil (used olive oil here) in a large saute pan or dutch oven over medium heat. Add your tofu cubes and let simmer until starting to turn golden brown underneath (few minutes)
- Once starting to crisp, flip and saute, using a spatula to move them around the pan evenly. When your tofu is lightly browned, remove to a dish and set aside
- Add your diced or chopped veggies, pickled serranos and a pinch of salt; saute 2-3 minutes
- Turn heat to medium-low. Add thawed riced cauliflower and saute 3 minutes more
- Add your chickpeas and some broth if desired to further cook your veggies
- Add your pouch of Saffron Road Thai Red Curry and your tofu cubes and stir to combine and heat throughout. Use additional broth to thin the sauce to your desired consistency
- Remove from heat and serve over cooked fluffy rice
Nutrition
Serving: 1serving | Calories: 333kcal
