Vegetarian Thai Red Curry

Thai red curry paste, basil, and lime juice add incredible flavor to this delicious vegetarian curry dish with potatoes, tofu, and zucchini.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 486 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups coconut milk
• 2 tablespoons lime juice
• 1 medium onion, finely chopped
• 3 small zucchini, chopped
• 2 tablespoons chopped fresh basil leaves
• 1 (8 ounce) can bamboo shoots, drained
• 1 (12 ounce) package extra-firm tofu, drained
• 2 tablespoons Thai red curry paste
• 2 medium potatoes, peeled and chopped
• 2 medium red bell peppers, cut into long, thin strips
• 3 teaspoons soft brown sugar
• 0.5 cup water, or more as needed

Recipe Instructions

Step 1

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.

Step 2

Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.

Step 3

Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.

Step 4

Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.

Step 5

Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.