Embark on a flavor adventure to Thailand! This fragrant Spicy Thai Mango Curry with Tofu is a symphony of sweet and savory sensations. Tender tofu bathes in a rich coconut curry alongside crisp vegetables and juicy mango chunks. Each bite is an explosion of taste, making this the perfect weeknight meal for a taste bud vacation.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 (13.5 oz) can coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 14 oz firm tofu, drained, pressed, and cubed
- 1 ripe mango, diced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions:
- Sauté the Aromatics:
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Build the Curry Base:
- Add the red curry paste and cook for another minute, stirring constantly, to release the fragrant oils.
- Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot.
- Simmer and Add Vegetables:
- Bring the curry to a simmer and add the diced red bell pepper and broccoli florets.
- Simmer for 10 minutes, or until the vegetables are tender-crisp.
- Introduce Tofu and Mango:
- Gently fold in the cubed tofu and simmer for another 5 minutes.
- Stir in the diced mango, soy sauce, lime juice, and brown sugar.
- Heat through for an additional 2-3 minutes, allowing the flavors to meld.
- Serve and Enjoy:
Serve the hot curry over cooked rice and garnish with chopped cilantro.
Tips:
- Adjust the amount of red curry paste according to your spice preference.
- For a richer curry, add a tablespoon of peanut butter along with the soy sauce.
- Serve with a side of steamed vegetables for an extra boost of nutrients.
Nutritional Value (per serving):
- Calories: 450-550 kcal
- Protein: 20-25g (depending on tofu serving size)
- Carbohydrates: 50-60g (including fiber: 5-10g)
- Fat: 20-25g (including saturated fat: 5-10g)
