Thai Red Curry with Tofu and Edamame

A fragrant Thai red curry with crispy tofu, edamame, and colorful vegetables in a rich coconut sauce.

Servings: 2 | Prep: 15 min | Cook: 25 min | Calories: 480 per serving

Ingredients

Curry

• 250g firm tofu, pressed and cubed
• 2 tbsp grapeseed oil (divided)
• 2-3 tbsp Thai red curry paste
• 1 can (400ml) coconut milk
• 1 tbsp soy sauce
• 1 tsp sugar
• 150ml water or vegetable stock
• 1 red bell pepper, sliced
• 100g sugar snap peas or green beans, trimmed
• 150g frozen edamame (no need to thaw)
• 100g bamboo shoots (canned), drained (optional)
• 1 tbsp lime juice
• Salt to taste

To Serve

• 2 dl jasmine rice (cooked according to package)
• Fresh Thai basil or regular basil, torn
• Lime wedges
• Chili flakes (optional)

Instructions

1. Cook rice: Start the jasmine rice according to package instructions.