Thai Red Curry with tofu 

Get the Recipe: theplantbasedschool.com/thai-...
⭐️ Creamy, flavor-packed, and filled to the brim with vegetables, this Thai red curry is a weeknight dinner favorite. It takes 30 minutes to prepare and will make your kitchen smell incredible with the fragrant spices of sunny Thailand.
⭐️ Ingredients
1 tablespoon vegetable oil
1 small onion
3 cloves garlic
1 inch ginger
1 can (15-oz) coconut milk full-fat
2 to 6 tablespoons Thai red curry paste
1 cup vegetable broth
9 ounces firm tofu
1 teaspoon salt or 1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 cup frozen peas
1 medium red bell pepper (6 ounces or 170 grams)
1 medium eggplant (10 ounces or 280 grams)
15 leaves Thai basil or regular basil
Garnish and Serving (Optional)
Jasmine rice boiled or steamed
Thai Basil leaves or fresh coriander
Lime wedges
Metric:
1 tablespoon vegetable oil
1 small onion
3 cloves garlic
1 inch ginger
400 grams coconut milk full-fat
2 to 6 tablespoons Thai red curry paste
250 grams vegetable broth
250 grams firm tofu
1 teaspoon salt or 1 tablespoon fish sauce
15 grams sugar
15 grams soy sauce
160 grams frozen peas
1 medium red bell pepper (6 ounces or 170 grams)
1 medium eggplant (10 ounces or 280 grams)
15 leaves Thai basil or regular basil
Garnish and Serving (Optional)
Jasmine rice boiled or steamed
Thai Basil leaves or fresh coriander
Lime wedges
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️