Thai Tofu and Green Bean Red Curry
Experience the bold and vibrant flavors of Thai cuisine with this tantalizing Thai Tofu and Green Bean Red Curry recipe. Featuring crispy cubes of golden tofu and tender-crisp green beans simmered in a creamy coconut milk base infused with aromatic red curry paste, this dish delivers the perfect balance of spice, sweetness, and zest. Kaffir lime leaves, Thai basil, and a squeeze of fresh lime juice add layers of authentic flavor, while a touch of soy sauce and brown sugar brings harmony to every bite. Ready in just 35 minutes, this quick and easy vegan-friendly curry pairs beautifully with fluffy jasmine rice, making it an irresistible weeknight dinner or a delightful addition to your meal prep rotation. Perfect for lovers of Thai food, plant-based eating, or simply anyone seeking a comforting yet exotic culinary experience!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 grams Green beans
- 2 tablespoons Vegetable oil
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 100 milliliters Water
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 4 pieces Kaffir lime leaves
- 1 handful Basil leaves (Thai basil preferred)
- 1 piece Lime
- 4 servings Cooked jasmine rice
Instructions
Drain the tofu and pat it dry with a clean kitchen towel or paper towels. Cut the tofu into 1-inch cubes and set aside.
Trim the ends of the green beans and cut them into 2-inch pieces. Rinse the green beans and set them aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu cubes to the hot skillet and pan-fry until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the red curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and water, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the soy sauce, brown sugar, and kaffir lime leaves to the skillet. Stir well to combine.
Add the green beans to the skillet and simmer for 5-7 minutes, or until they are tender but still crisp.
Return the tofu to the skillet and stir to coat it in the curry sauce. Allow the tofu to warm through for 2-3 minutes.
Remove the skillet from the heat and discard the kaffir lime leaves. Stir in the fresh basil leaves.
Squeeze the juice of one lime over the curry for a bright, tangy finish.
Serve the red curry hot over cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 51.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1335 mg | 103% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
