Easy Thai Coconut Curry with Tofu That Bursts with Bold Flavors

Ingredients

• 1 can Coconut milk
• 2 tablespoons Red curry paste
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 1 cup Vegetable broth
• 14 ounces Firm tofu
• 2 cups Bell peppers (Any color
• 2 medium Carrots
• 1 cup Snap peas
• 1/4 cup Fresh cilantro
• 2 pieces Lime
• 1/3 cup Toasted cashews
• Thai basil

Instructions

1. 1

   Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger, cooking until fragrant and lightly golden, about 1 minute.

2. 2

   Stir in red curry paste, adjusting for your taste. Cook 1–2 minutes, stirring constantly until the oil separates and the mixture turns a deep, fragrant red.

3. 3

   Pour in coconut milk and vegetable broth. Increase heat to a gentle simmer, whisking until smooth and creamy. Reduce heat and let flavors meld for 3 minutes.

4. 4

   Gently stir in cubed tofu, bell peppers, carrots, and snap peas. Simmer for 5–7 minutes, until vegetables are crisp-tender and tofu has absorbed the sauce’s vibrant color.

5. 5

   Taste and adjust seasoning with salt or extra curry paste. Squeeze fresh lime juice to brighten flavors. Stir gently before removing from heat.

6. 6

   Divide curry among bowls, topping with cilantro, toasted cashews, and Thai basil if you like. Serve hot over rice or noodles.