Spicy Vegan Thai Coconut Red Curry with Coconut-Saffron Rice
Some like it HOT and those who do will love this spicy vegan thai coconut red curry stuffed with crispy tofu cubes and bell peppers, and served atop a bed of coconut-saffron rice
Yield: 5 servings
For the curry
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp grapeseed oil or peanut oil
  • 1 lb extra firm tofu, drained and cut into large cubes
  • 1 lime
  • 2 garlic cloves, minced
  • 3 shallots, thinly sliced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 scant cup coconut milk
  • ½ tsp ground turmeric
  • 2 tbsp thai red curry paste
  • salt and black pepper, to taste
For the rice
  • 1½ cups basmati rice
  • 1 scant cup coconut milk
  • 2 pinches saffron
  • ½ tsp ground turmeric
  • sea salt and black pepper, to taste
  • 1 red thai chili pepper, to garnish
  1. For the curry, heat oven to 375.
  2. Stir together the sugar and soy sauce. Set aside.
  3. Spread the tofu cubes on a parchment lined baking sheet. Bake for 20-25 minutes, or until crisp and golden. Set aside.
  4. Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, shallots, and jalapeno. Saute until shallots are tender, about 2-3 minutes. Stir in the bell pepper slices and cook until slightly softened, about 4-5 minutes. Stir in the soy sauce mixture, coconut milk, turmeric, and curry paste. Bring to a simmer. Stir in the roasted tofu and saute for a minute to heat through. Season to taste with salt, black pepper, and lime juice.
  5. For the rice, bring 2 cups of water and the coconut milk to a boil with the saffron and turmeric. Add the rice and ¾ tsp salt. Cover the pan and bring to a boil. Lower the heat and simmer until rice is done and water has evaporated, about 20 minutes. Allow to sit for 5 minutes before fluffing with a fork and serving.
  6. Divide curry and rice among 5 bowls and serve warm.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/02/spicy-vegan-thai-coconut-red-curry-coconut-saffron-rice.html