Coconut lime curry
Ingredients
Tofu:
- 1 block (10 oz / 284 g) high-protein or extra-firm tofu
- Avocado oil, for roasting
- Kosher salt, to taste
Aromatics:
- 3 large shallots, finely minced (100 g)
- 5 garlic cloves, grated or minced (10 g)
- 2-inch piece ginger, grated or minced (20 g)
- 3 stalks lemongrass, finely minced (10 g)
- 2 tbsp red curry paste (38 g)
Other Ingredients:
- 1 tsp sweet paprika
- ½ tsp kosher salt (plus more to taste)
- 1 tbsp coconut sugar (15 g)
- 1 tbsp soy sauce (15 g)
- 1 can coconut milk (13.5 oz / 400 g)
- ½ cup water
- 6 makrut lime leaves, torn
- Zest and juice of 1 lime
- ½ cup Thai basil leaves, whole
Utensils
- Baking tray with parchment paper
- Deep skillet or saucepan with lid
- Wooden spoon
- Knife and chopping board
Information
Cost: $$
Preparation time: 45 minutes
Yield: 4 servings (300 g each)
Preparation Method
- Prepare tofu: Preheat oven to 450°F (230°C). Break tofu into bite-sized chunks and place on a lined baking sheet. Drizzle with avocado oil and salt, toss, and bake ~25 minutes until golden and crispy.
- Bloom aromatics: Heat avocado oil in a deep pan over medium heat. Add shallots and sauté until translucent. Stir in garlic, ginger, lemongrass, and curry paste; cook 1–2 minutes until fragrant.
- Simmer curry: Add paprika, salt, coconut sugar, soy sauce, coconut milk, water, and lime leaves. Stir well and bring to a gentle boil. Add roasted tofu, stir to coat, partially cover, and simmer 8–10 minutes until thickened.
- Finish: Remove lime leaves. Stir in lime juice, zest, and Thai basil leaves. Adjust seasoning.
- Serve: Enjoy hot with white rice or flatbread.