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Description
This vegetarian curry smells and tastes incredible and is loaded with fresh ingredients. It’s also super adaptable. Feel free to use whatever vegetables you have on hand — carrots, cauliflower florets, green beans, and mushrooms will all be great. Use a smidge of red curry paste for the mildest curry, or amp it up if you love spicy food. Makrut lime leaves (also called Kaffir lime leaves) are tough, glossy green leaves that add a delicious lemony/floral flavor to this dish. You can find them at well-stocked grocery stores and Asian markets (they freeze well for up to 3 months) or substitute lime zest. The recipe is a Yummly original created by Ivy Manning.
Ingredients
US|METRIC
4 SERVINGS
- 1 small onion
- 1/2 red bell pepper
- 1 jar baby corn (7 oz. jar)
- 1 broccoli crown (small, 6 oz.)
- 12 oz. extra-firm tofu
- 1 Tbsp. vegetable oil (such as safflower oil or avocado oil)
- 1 Tbsp. Thai red curry paste (up to 3 Tbsp. or more for a spicy curry)
- 1 can coconut milk (13.5 oz.)
- 12 makrut lime leaves (or finely grated zest of 1 lime)
- 4 tsp. soy sauce (or Thai fish sauce)
- 2 tsp. packed brown sugar
- 1/2 cup fresh basil leaves (Thai basil if available)
- jasmine rice (steamed)
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Directions
- Thinly slice onion through the root end. Cut bell pepper into 1/4-inch-wide strips. Drain baby corn and cut into bite-size pieces. Cut broccoli into bite-size florets to make about 2 cups. Drain tofu and cut into about 12 equal pieces. Set tofu aside.
- Heat oil in a large saute pan or frying pan over medium-high heat. Add onion, bell pepper, baby corn, and broccoli and cook, stirring occasionally, until the onion begins to brown, about 3 minutes.
- Add curry paste and cook until fragrant, stirring constantly, 30 seconds. Add coconut milk, lime leaves, soy sauce, and brown sugar and stir to combine. Bring to a simmer.
- Push vegetables to one side of the pan. Add tofu to the other side of the pan and stir gently with a rubber spatula to coat it in the coconut milk mixture. Reduce heat and simmer, uncovered, stirring gently once or twice, until vegetables are tender, about 10 minutes.
- Discard lime leaves. Tear basil into pieces and sprinkle it over the curry. Serve with rice. Any leftovers keep chilled airtight, up to 4 days.
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