A spicy and aromatic red curry featuring firm tofu, bamboo shoots, and fresh Thai basil.
Hands-free mode with voice commands & timers
No ratings yet
Heat the coconut oil in a large wok or deep skillet over medium heat.
Add the red curry paste and fry for 2 minutes, stirring constantly until fragrant and the oil begins to separate.
Slowly pour in half of the coconut milk, whisking it into the paste to create a smooth, red base.
Add the tofu cubes and red bell peppers, stirring gently to coat them in the curry mixture.
Stir in the remaining coconut milk, vegetable broth, bamboo shoots, and lime leaves; bring to a gentle simmer.
Season the curry with coconut sugar and soy sauce, then let it simmer for 5-7 minutes until the vegetables are tender.
Remove from heat and immediately fold in the fresh Thai basil leaves until they wilt.
Serve hot over jasmine rice or rice noodles.
