Baked Red Curry

Baked Red Curry is a vibrant and aromatic vegan dish that brings the flavors of Thailand to your table. This easy-to-make recipe combines fresh vegetables and tofu in a rich coconut red curry sauce, baked to perfection for a comforting meal.

Ingredients

• Firm tofu - 200 grams, cubed
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green beans - 100 grams, trimmed
• Basil leaves - 10 grams, chopped
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - to taste
• Cooked jasmine rice - for serving

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the coconut milk, red curry paste, soy sauce, lime juice, and minced garlic. Whisk until smooth.
3. In a large baking dish, add the cubed tofu, sliced bell pepper, zucchini, carrot, and green beans. Pour the curry mixture over the vegetables and tofu, ensuring everything is well coated.
4. Drizzle olive oil over the top and season with salt to taste. Gently toss to combine.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, allowing the top to brown slightly.
7. Once baked, remove from the oven and stir in the chopped basil leaves.
8. Serve hot over cooked jasmine rice.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from fresh vegetables.

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