Gaeng Daeng Tao Hu (Vegan Red Curry Tofu Batch)

Thai · 45 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 2 lb firm tofu, cubed
• 5 tbsp vegan red curry paste
• 2 cans (27 oz) coconut milk
• 3 cups kabocha squash, cubed
• 2 red bell pepper, sliced
• 2 cups green beans, cut
• 1 cup Thai basil leaves
• 3 tbsp soy sauce
• 2 tbsp palm sugar
• 4 kaffir lime leaves

Method

1. Simmer the thick coconut cream in a pot until it splits, then fry the red curry paste for 3 minutes until fragrant.
2. Pour in the remaining coconut milk and torn kaffir lime leaves and bring to a simmer.
3. Add the kabocha squash and simmer 12 minutes until nearly tender.
4. Add the tofu, bell pepper, and green beans and simmer 8 more minutes.
5. Season with soy sauce and palm sugar, then stir in Thai basil off the heat.
6. Cool completely before portioning for the fridge or freezer.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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