Craving something flavorful, comforting, and maybe a little bit spicy? Look no further! This red curry with tofu and water chestnuts is a delightful dish that's surprisingly easy to make at home. I remember when I first tried red curry at a small Thai restaurant – the explosion of flavors was unlike anything I'd experienced before. I knew I had to recreate it at home, and after some tweaking, this recipe was born. It’s become a regular in our house, especially on those chilly evenings when we need a little warmth and comfort. Making mistakes is common. One time, i added too much red curry paste, and it was almost inedible!
What I love most about this recipe is how versatile it is. You can easily adapt it to your own tastes and preferences. Don't like tofu? Swap it out for chicken or shrimp. Want more veggies? Throw in some broccoli, carrots, or snap peas. The possibilities are endless! Plus, it’s a great way to use up any leftover vegetables you have hanging out in the fridge. One of my friends told me that there are many delicious recipes from different cultures.
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Red Curry with Tofu and Water Chestnuts: Frequently Asked Questions
Red Curry with Tofu and Water Chestnuts
This vibrant red curry with tofu and water chestnuts is packed with flavor and is surprisingly easy to make. Perfect for a weeknight dinner, it’s both comforting and satisfying.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Tofu: Press the tofu to remove excess water. This helps it get nice and crispy when you cook it. I usually wrap mine in paper towels and place a heavy book on top for about 30 minutes. Then, cut the tofu into bite-sized cubes.
- Sauté the Tofu: Heat a tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat. Add the tofu cubes and cook, flipping occasionally, until they are golden brown and slightly crispy on all sides. This usually takes about 8-10 minutes. Remove the tofu from the pot and set aside.
- Sauté Aromatics: Add another tablespoon of coconut oil to the pot. Add the chopped onion and cook until softened, about 3-5 minutes. Then, add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom. This step is crucial for developing that rich, authentic curry flavor. The aroma should be intoxicating!
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These little bits are packed with flavor!
- Simmer the Sauce: Bring the mixture to a simmer, then reduce the heat to low. Add the sliced bell pepper, water chestnuts, and soy sauce. Cover the pot and let it simmer for 15-20 minutes, or until the bell pepper is tender.
- Add Tofu Back: Gently stir the cooked tofu back into the curry. Heat through for a few minutes.
- Finishing Touches: Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed. You might want to add a pinch of sugar, a splash more soy sauce, or a squeeze more lime juice, depending on your preference.
- Serve: Serve the red curry with tofu and water chestnuts hot over cooked rice or quinoa. Garnish with extra cilantro and a lime wedge, if desired. Enjoy every flavorful bite!
📝 Notes
- For a spicier curry, add a pinch of red pepper flakes or a finely chopped chili pepper along with the garlic and ginger.
- Feel free to add other vegetables like broccoli, carrots, or snap peas.
- Garnish with chopped peanuts or a sprinkle of sesame seeds for added texture and flavor.
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 30g
Carbohydrates: 35g
Fiber: 5g
Calcium: 150mg
