Ingredients
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For the Red Curry Sauce:
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1 tablespoon coconut oil or avocado oil
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 inch fresh ginger, peeled and roughly chopped
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1 (14 oz) can full-fat coconut milk
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1 (13.5 oz) can light coconut milk (reserve remaining 1/4 cup for later)
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1 tablespoon fish sauce
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2 tablespoons brown sugar
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1 tablespoon tamarind paste
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2 tablespoons Thai red curry paste
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Salt and black pepper, to taste
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For the Tofu and Vegetable Stir-fry:
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1 block extra-firm tofu, drained and cut into cubes
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1 large bell pepper, cored and sliced
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1 small zucchini, quartered and sliced
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1 small yellow squash, quartered and sliced
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1 bunch scallions, trimmed and thinly sliced (white and green parts separated)
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For the Cauliflower Rice:
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1 head cauliflower, stem removed and florets broken into smaller pieces
Directions
Sub_title: A delicious, protein-packed twist on traditional Thai curry made with cauliflower rice, tofu, and your favorite vegetables.
Description: This flavorful and healthy dish takes inspiration from classic Thai red curry but swaps out the noodles for a more nutritious option – cauliflower rice! It’s perfect for those looking to reduce their carbohydrate intake while still enjoying all the deliciousness of Thai food. Plus, it can be easily adapted to suit different dietary needs, such as gluten-free, high-protein, low-carb, and even vegan if you use a plant-based protein like seitan or tempeh instead of tofu.
Servings: Serves 4 (makes about 1 cup of cooked cauliflower rice per serving)
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 350
Total Fat: 15g (of which Saturated Fat = 3g, Trans Fat = 0g, Polyunsaturated Fat = 9g, Monounsaturated Fat = 3g)
Cholesterol: 0mg
Sodium: 400mg (about 1/2 teaspoon salt)
Total Carbohydrates: 25g (of which Dietary Fiber = 7g, Sugars = 4g, Added Sugar = 0g)
Protein: 15g
Ingredients:
For the Red Curry Sauce:
• 1 tablespoon coconut oil or avocado oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled and roughly chopped
• 1 (14 oz) can full-fat coconut milk
• 1 (13.5 oz) can light coconut milk (reserve remaining 1/4 cup for later)
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon tamarind paste
• 2 tablespoons Thai red curry paste
• Salt and black pepper, to taste
For the Tofu and Vegetable Stir-fry:
• 1 block extra-firm tofu, drained and cut into cubes
• 1 large bell pepper, cored and sliced
• 1 small zucchini, quartered and sliced
• 1 small yellow squash, quartered and sliced
• 1 bunch scallions, trimmed and thinly sliced (white and green parts separated)
For the Cauliflower Rice:
• 1 head cauliflower, stem removed and florets broken into smaller pieces
Instructions:
1. Prepare the Red Curry Sauce: In a large skillet over medium heat, warm the coconut oil until melted. Add the onion and saute until translucent, about 3-4 minutes.
2. Add the garlic and ginger to the pan and stir continuously for another minute.
3. Pour in the coconut milks and fish sauce, whisking constantly to prevent curdling. Bring the mixture to a simmer and cook for 5 minutes.
4. Whisk in the brown sugar, tamarind paste, and Thai red curry paste until well combined. Cook for another 2-3 minutes, or until the sauce has thickened slightly.
5. Season with salt and black pepper to taste. Set aside.
6. Prepare the Tofu and Vegetable Stir-fry: Heat a separate large skillet or wok over high heat. Swirl in 1-2 teaspoons of sesame oil.
7. Add the tofu to the hot skillet and cook for about 2-3 minutes per side, or until golden brown and crispy. Remove from the pan and set aside.
8. Add the bell peppers, zucch
Steps
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1
Done
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Prepare the Red Curry Sauce: In a large skillet over medium heat, warm the coconut oil until melted. Add the onion and saute until translucent, about 3-4 minutes. |
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2
Done
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Add the garlic and ginger to the pan and stir continuously for another minute. |
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3
Done
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Pour in the coconut milks and fish sauce, whisking constantly to prevent curdling. Bring the mixture to a simmer and cook for 5 minutes. |
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4
Done
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Whisk in the brown sugar, tamarind paste, and Thai red curry paste until well combined. Cook for another 2-3 minutes, or until the sauce has thickened slightly. |
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5
Done
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Season with salt and black pepper to taste. Set aside. |
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6
Done
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Prepare the Tofu and Vegetable Stir-fry: Heat a separate large skillet or wok over high heat. Swirl in 1-2 teaspoons of sesame oil. |
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7
Done
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Add the tofu to the hot skillet and cook for about 2-3 minutes per side, or until golden brown and crispy. Remove from the pan and set aside. |
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8
Done
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Add the bell peppers, zucch |
