Thai Red Curry and Tofu Veggies
Description explains it well, will add a description once I make it the first time.
Description explains it well, will add a description once I make it the first time.
- Carbohydrate 22.6927101545233 g
- Cholesterol 0 mg
- Fat 18.8181320644283 g
- Fiber 6.61316453377798 g
- Protein 12.7616939093883 g
- Saturated Fat 12.989247119442 g
- Serving Size 1 1 Serving (477g)
- Sodium 53.2745678616713 mg
- Sugar 16.0795456207454 g
- Trans Fat 1.42290120889833 g
- Calories 272 calories
Step-by-step
- The night before: Store the cut-up onion, bell pepper, bamboo shoots, and cauliflower, and tofu in an airtight container in the fridge. Store the cut-up broccoli in a separate airtight container in the fridge.
- In the morning: Combine the onions, bell pepper, bamboo shoots, cauliflower, tofu, curry paste, water, and lime juice in the slow cooker. Cook on low for 6 to 8 hours.
- About 20 minutes before serving, add the coconut milk and broccoli. Cook until the broccoli is tender. Taste and adjust seasonings. Serve topped with Thai basil and a slice of lime.
- Recipe ideas and variations: Swap out veggies depending on the season. Zucchini, acorn squash, green beans, and kale, all make taste additions.
Adding coconut milk at the start of a long slow cooker cycle causes the emulsion to break, rendering the liquid watery and oily. Fat molecules separate when subjected to prolonged heat above 185 degrees Fahrenheit. Reserve the coconut milk until the final twenty minutes of cooking to protect the emulsion. This method maintains the creamy suspension necessary for coating the tofu and vegetables.
Cubed extra-firm tofu requires thorough pressing before refrigeration to expel excess moisture. Removing internal water allows the bean curd to absorb aromatic compounds from the red curry paste during the six to eight hour simmer. Broccoli florets added alongside the coconut milk retain their bright green chlorophyll pigments and crisp texture if kept out of the early high-moisture phase.
Pair this dish with steamed jasmine rice to absorb the seasoned coconut broth. Rice provides a neutral starch base that balances the acidity from the freshly squeezed lime juice.
