This slow cooker red curry with tofu is comforting and gently spiced. The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.”Give it a try!
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: dinner
Cuisine: Thai
Servings: 6-8
Calories: 217kcal
Author: Toni Okamoto
Ingredients
1tablespooncanola oil
112-ounce packageextra-firm tofucut into ½ iinch cubes and pressed to reduce excess water
3cupsbaby carrotshalved lengthwise
2cupspeeled red or Yukon potatoeschopped into bite-size pieces
2mediumyellow onionsdiced
3teaspoonsminced garlic6 cloves
11-inch piecefresh gingerpeeled and minced
1¾cupswater
1cupcanned coconut milkunsweetened
1½tablespoonsred curry paste
1cubevegetable bouillon
½teaspoonsalt
cooked ricefor serving
fresh cilantrofor garnish
Instructions
In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve over rice and garnished with cilantro.
Notes
Ingredient Variation: Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.