This phase 1 approved Thai Red Curry with Tofu is not only SO easy and quick to prepare, but it's also MUCH healthier than the alternarive--takeout. It's creamy, flavourful, and packed with plant protein!
Dietary: Vegan, Vegetarian, Gluten free
Cooking time: 20 minutes
Serving size: Serves 2
Cooking time: 20 minutes
Serving size: Serves 2
Ingredients:
1/2 onion, diced
1 thumb ginger, diced
1/4 cup olive oil
1 Tbsp red curry paste
1 can coconut milk, full fat
1 red bell pepper, in strips
1 zucchini, sliced
1 pack tofu
Juice of 1 lime
2 Tbsp coconut aminos
Basil
Fresh ginger
Salt to taste
Utensils:
1/2 onion, diced
1 thumb ginger, diced
1/4 cup olive oil
1 Tbsp red curry paste
1 can coconut milk, full fat
1 red bell pepper, in strips
1 zucchini, sliced
1 pack tofu
Juice of 1 lime
2 Tbsp coconut aminos
Basil
Fresh ginger
Salt to taste
Utensils:
Cooking pot
Spoon
How to cook:
Step 1
Spoon
How to cook:
Step 1
To a cooking pot (medium-high heat), add onion, ginger, and olive oil with a pinch of salt, and sweat them down.
Step 2
Add red curry paste and saute for about 30 seconds.
Step 2
Add red curry paste and saute for about 30 seconds.
Step 3
Add coconut milk, and simmer for about 5 minutes.
Step 4
Add red bell pepper and zucchini, and cook down until tender.
Step 5
Add tofu and cook for several minutes.
Step 6
Remove from heat and add lime juice, coconut aminos, basil, freshly grated ginger, and salt to taste. Serve.
Enjoy,
Natalya Hardan
Instagram: @healthiir
