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