The first meal I ever made for my now husband was red curry. (I also made way too many vodka and sodas, but that’s another story.) We made it often for years, then kind of forgot about it. It reemerged during quarantine though, and now it’s basically a staple. Here is how we make it!
Red Curry with Broccoli and Tofu
package extra firm tofu, cubed*
1 can coconut milk
3 tablespoons Thai red curry paste
2 cups broccoli florets
1 tablespoon brown sugar
2 teaspoons garlic powder
2 cups cooked jasmine rice
Use paper towel to press as much water out of the tofu as possible, and cut into cubes. (Or, if you really want to save time, buy it already cubed like I do.) Heat about a tablespoon of coconut oil (or olive oil) in a large skillet, and pan fry the tofu over medium high heat until brown on all sides. While tofus is cooking, bring coconut milk to a low simmer in a saucepan. Add red curry paste, brown sugar, and garlic powder and stir until combined. Add broccoli florets and tofu and simmer for 8-10 minutes. Serve over rice with lime juice and basil or Thai basil. Serve immediately.
I hope you love this delicious vegetarian curry recipe as much as we do!