Recipe
One-pot Coconut & Tofu Thai Red Curry
INGREDIENTS: Curry
4 shallots, peeled and minced
1 tsp (5 mL) oil
2 cloves garlic, crushed
3 potatoes, cut into 1cm chunks
3 Tbsp (75 g) red curry paste
2 medium red bell peppers, chopped
1/2 broccoli, broken into bite-sized bits
1.25 cups (180 g) seasoned tofu strips*
1 can (400 mL) full-fat coconut milk
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) sambal hot sauce
INGREDIENTS: Optional Garnish
Roasted cashews
Cilantro, parsley or fresh basil
Chili flakes
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▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 servings 

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min
directions
1. Sauté the shallots with oil in a large pan on high heat. Add 2 Tbsp (30 mL) water
as needed to de-glaze the pan and avoid burning, stirring occasionally until
translucent and slightly browned, about 5 minutes. Add the garlic and stir for
another 2 minutes, stirring and adding water as needed.
2. Add the potatoes, curry paste and 1 cup water to the pot, bring to a boil then
reduce to a simmer with lid partially covered, allow to simmer for about 7
minutes.
3. Add the remaining ingredients and cook for 8-10 minutes, until fragrant and
veggies lightly cooked to your liking. Serve with brown rice, garnish, and enjoy!
Notes
1. Variations: add other veggies you desire like carrots, or yellow bell peppers.
Other curry pastes also work great with this recipe like green curry , Massaman
curry, or Panang curry paste.
2. *Speed-it-up: using pre-seasoned tofu speed up this recipe, but of course you
can always make your own.
3. Storage: store in an air-tight container in the fridge for up to 3 days.
SADIA BADIEI