Coconut Red Curry with Tofu
Description
This red curry with coconut milk and tofu is delicious and easy to make. Serve over jasmine rice or vermicelli noodles.
Ingredients
•
2 cups water
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1 cup jasmine rice
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3 tablespoons vegetable oil
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1 (14 ounce) package extra-firm tofu
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4 cloves garlic, minced, or more to taste
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2 medium carrots, chopped, or more to taste
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1 medium green bell pepper, diced
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3 medium green onions, chopped, or more to taste
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2 tablespoons soy sauce
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1 tablespoon seasoning sauce (such as Golden Mountain®)
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1 tablespoon red curry paste
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1 tablespoon brown sugar
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1 teaspoon fish sauce
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1 teaspoon oyster sauce
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1 (13 1/2 ounce) can coconut milk, or as needed
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1 tablespoon chopped fresh cilantro, or to taste
Directions
1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
2
Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
3
While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
4
Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
5
Serve curry over jasmine rice and garnish with fresh cilantro.