Gaeng Daeng Tao Hu (Vegan Red Curry Tofu Batch)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

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

Method (tap to check — screen stays awake)

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 makrut 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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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