Instead of ordering takeout, why not make curry at home! This comforting Thai Red Curry with Tofu and Kabocha Squash is rich and satisfying.
Curry is one of my favorite go-to things to eat. If I had to choose one thing to eat the rest of my life, it would be a good peanut sauce with veggies, tofu, and brown rice noodles. For me, that is comfort food. I can practically drink the sauce. After peanut sauce, I would choose curry. My favorite curry is green, probably because of its sweet flavor, but I love all curries. Consequently, you will find a myriad of curry recipes here, both hot and cold.
For this Thai Red Curry with Tofu and Kabocha Squash I’ve included kabocha squash, red pepper, broccoli, and tofu, but you could use almost any vegetables. I love to eat curry with brown rice noodles, probably because it is always served with rice in the restaurants I eat at, and it’s nice to have something different.
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Thai Red Curry with Tofu and Kabocha Squash
- 2 cups chopped kabocha squash
- olive oil
- 1/2 cup chopped onion
- 1 tablespoon coconut oil
- 14 ounces firm tofu, drained, pressed, and cut into small squares
- 1 clove garlic, minced
- 2/3 cup chopped red pepper
- 1 cup broccoli florets
- 14 ounces can coconut milk
- 3 tablespoons Thai red curry paste
- 1 tablespoon brown sugar
- salt and pepper
- 1/4 cup Thai basil or regular basil
- brown rice noodles or rice
- Preheat oven to 450°.
- Slice kabocha squash in half. Drizzle olive oil on top and roast at 450° for 20-30 minutes, or until tender. Let cool. Slice into bite sized pieces.
- Heat coconut oil in a pan. Add onion, and cook until translucent.
- Add tofu. Cook until browned on all sides.
- Add red pepper and broccoli. Cook until crisp tender. Add garlic. Cook 30 seconds more.
- Add coconut milk, red curry paste, brown sugar, and kabocha squash. Let come to a boil, then reduce to a simmer. Add salt and pepper to taste.
- Serve over brown rice noodles or rice.