Recipe for Thai red curry tofu and broccoli with basmati rice
My husband Ted, more than three-and-a-half decades into our life together, still doesn't understand the very specific food cravings I get from time to time. I don't want chocolate; I want a Hershey's milk chocolate bar. Or shrimp salad, or Wheat Thins, or ice cold cantaloupe. (Am I the only one who craves?) At least a couple of times a month, I absolutely must have a quick-and-easy Thai curry. I can't explain it, and I never know when the craving will strike, so I make sure my pantry is always up to the task. With a tub of red curry paste in the refrigerator and cans of coconut milk in the cupboard, I toss in whatever protein and vegetables I have on hand, for color and texture. I make rice in the rice cooker, up to a few hours in advance, so this Thai red curry tofu and broccoli with basmati rice comes together in less than 30 minutes.
Thai red curry tofu and broccoli with basmati rice
1 cup white or brown basmati rice
1 Tbsp vegetable oil
1 medium onion, diced
1 large clove garlic, minced
1 Tbsp minced fresh ginger root
2 cups roughtly chopped broccoli florets
10 oz extra-firm tofu, drained and cubed (I use 1 whole package of Nasoya cubed tofu)
1 cup roughly chopped mushrooms, any variety
2 Tbsp Thai red curry paste, or more to taste
1 13-oz can coconut milk
Juice of 1/2 lime
2-3 Tbsp brown sugar
2 Tbsp fish sauce (I use Three Crabs brand), or use soy sauce for vegan
1 whole scallion, minced, for garnish
1/4 cup roughly chopped peanuts, for garnish
Cook the rice according to package directions, in a rice cooker or on the stovetop. If you're using brown basmati rice (I love Texmati, from the regular grocery store), it can take 60 minutes to cook, so don't start cooking the rest of the dish until the rice is done. It needs to steam in the pot, covered, for 15 minutes after cooking. When the rice has just 5 minutes left to steam, start the rest of the cooking.
Heat the oil in a wok over medium heat. Add the onion, garlic, ginger and broccoli, all at once, and stir-fry for 2 minutes. Then, gently stir in the tofu and mushrooms, reduce the heat to low, and cook, stirring frequently, for 2 minutes.
Add the curry paste and stir to distribute throughout the vegetable and tofu mixture, and slightly toast the curry paste for 30 seconds. Pour in the coconut milk, stir to combine, and bring to the simmer. Cook, stirring occasionally, for 5 minutes.
In a small bowl, stir together the lime juice, sugar and fish sauce. Add that mixture to the pot, stir, and continue to simmer for 5 minutes more, until the coconut milk has reduced slightly and the sauce is thickened.
Serve individual portions over hot rice, garnished with scallions and peanuts.
More recipes in The Perfect Pantry:
Slow cooker Thai red curry turkey
Slow cooker Thai green curry chicken with broccoli and mushrooms
Thai red curry turkey meatballs
Thai green basil curry with chicken, asparagus and spinach
Red curry beef with mushrooms, red bell pepper and cilantro
Other recipes that use these pantry ingredients:
Thai red curry mussels, from The Kitchn
Roasted red curry carrots with ginger and garlic, from Kalyn's Kitchen
Thai red curry duck, from Hunter Angler Gardener Cook
Red curry with turkey, sweet potato, and bok choy, from Healthy Green Kitchen
Thai red curry roasted vegetables over quinoa, from Sarah's Cucina Bella