Thai Red Curry Meal Prep
Ingredients
- 1 extra-firm tofu block
- 3 cups broccolini
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tbsp garlic , minced
- 1 tbsp ginger, minced
- 1-2 tbsp coconut oil
- 1 tbsp tomato paste
- 1/4-1/2 cup Thai red curry paste
- 1 tbsp brown sugar
- 14 oz coconut milk
- 1 tbsp soy sauce
- 1 lime & zest
- 4 cups cooked rice
- 1 cup spinach
- 1/8 cup basil
- salt & pepper , to taste
Instructions
- Press the Tofu: Start by pressing the tofu to remove excess moisture. Set aside.
- Prep the Veggies: Slice the broccolini into bite-sized pieces and julienne the red and yellow peppers. Mince the garlic and ginger. You'll want everything ready to go once you get started.
- Cook the Tofu: Toss tofu cubes in oil, sprinkle with salt and pepper, and air-fry until crispy. Or, heat a splash of oil in a skillet over medium heat and add the tofu cubes. Cook until golden, remove and set aside.
- Sauté the Aromatics: Heat a large skillet (or the same one you already used) add coconut oil and sautee the garlic and ginger, cooking until fragrant.
- Add the Curry Paste: Stir in the red curry paste, tomato paste, and brown sugar letting them sit for a minute to release their flavours.
- Pour in the Coconut Milk: Slowly add the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- Add the Veggies and Tofu: Toss in the broccolini, bell peppers, and cooked tofu. Simmer for about 5-10 minutes until the veggies are tender but still crisp.
- Finish with Lime and Herbs: Squeeze fresh lime juice over the curry and garnish with microgreens or basil.
- Serve and Enjoy: Serve over basmati or jasmine rice for a complete meal.
Notes
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