Coconut Red Curry with Tofu

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 574 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 cups water
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 medium green bell pepper, diced
• 1 teaspoon fish sauce
• 1 tablespoon chopped fresh cilantro, or to taste
• 4 cloves garlic, minced, or more to taste
• 1 tablespoon red curry paste
• 1 teaspoon oyster sauce
• 1 cup jasmine rice
• 2 medium carrots, chopped, or more to taste
• 1 (14 ounce) package extra-firm tofu
• 3 medium green onions, chopped, or more to taste
• 1 tablespoon seasoning sauce (such as Golden Mountain®)
• 1 (13.5 ounce) can coconut milk, or as needed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve curry over jasmine rice and garnish with fresh cilantro.