🍲 New recipe: Thai Red Curry with Crispy Tofu

Published about 1 month ago • 1 min read

Hey Reader,

This Thai red curry has been on repeat at our house for the last few weeks, and I don't see that changing anytime soon. We go pretty heavy on the curry paste (we like the heat) and I set aside a little plain tofu and rice for the kids before everything goes into the sauce. One dinner, everyone covered.

Thai red curry with crispy tofu and vegetables served with white rice

A couple of weeks ago I shared crispy air fryer tofu with the no-press method that pre-boils the tofu before air frying. It changed how I think about cooking tofu. That same method is built right into this curry, so if you've been using the standalone recipe, you already know how good it is.

The curry itself comes together while the tofu cooks. Red curry paste bloomed with garlic, ginger, and lemongrass. Full-fat coconut milk, butternut squash or sweet potato, and green beans. It's rich and fragrant in a way that feels like way more effort than it actually is.

If you want to make it fully plant-based, vegetarian curry paste and fish sauce are both easy to find and work seamlessly.

Get the recipe here:

Thai Red Curry with Crispy Tofu and Vegetables

Warmly,

Stephanie

P.S. If you're in a curry mood, here are a few others from the blog worth having on hand:

Hi, I'm Stephanie

I’m a registered dietitian and certified intuitive eating counselor. I help people stop fighting food and build a way of eating that feels steady, satisfying, and actually sustainable, with plant-forward recipes and compassionate 1:1 support.

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