Description
A luscious, plant-based Thai red curry featuring sweet chunks of pineapple and creamy coconut milk. Perfectly balanced between spicy, salty, and sweet.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste (vegan)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1/4 cup fresh basil leaves
- 2 tbsp coconut oil or neutral oil
Instructions
- Heat oil in a large skillet over medium-high heat and sear tofu cubes until golden brown on all sides. Remove tofu and set aside.
- In the same pan, add red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in coconut milk, soy sauce, and maple syrup. Bring to a light simmer.
- Add sliced bell peppers and snap peas, cooking for 3-5 minutes until tender-crisp.
- Fold in the pineapple chunks and seared tofu, heating through for 2 minutes.
- Turn off the heat and stir in fresh basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai