In the whirlwind of our busiest days, when it feels as if every minute counts, I find solace in the kitchen. It’s a sanctuary where I conjure up nutritious, organic meals even when time seems scarce. Life’s rush might pull us in a million directions, but a commitment to organic, plant-based, home-cooked food remains our most effective way to nourish ourselves and our families.
Amidst the juggling act of life, this Easy Red Curry is a no-brainer. Its spicy and versatile broth is ready in just thirty minutes. You can prepare it ahead of time, ensuring that a tasty meal is never far from your grasp.
My husband, a dedicated athlete with a hearty appetite, needs a lot more calories than I do, so he prefers eating the curry with Udon noodles and tofu, while I enjoy a low-carb version with only tofu. You can also get creative by making it with chicken or mild fish.
Go easy on the red curry paste and add an additional teaspoon or so until you have reached your desired level of heat. Different brands of curry paste are hotter than others. Two tablespoons is the perfect amount for our family, so that is what is recommended in this recipe.
- 2 tablespoons avocado oil or olive
- 1 yellow or white onion, medium to large dice
- ½ red bell pepper, medium dice
- 2 cups veggie broth
- 1 13.5-ounce can coconut milk
- 4-5 sliced mushrooms, about 2 cups
- ¼ cup chopped fresh basil, plus extra for garnish
- ½ cup chopped fresh cilantro, plus extra for garnish
- 2 cloves garlic, minced
- ½ tablespoon grated or chopped fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 1-2 teaspoons salt
- 2-3 green onions, sliced
- 8-ounce package Rice noodles
- 1 14-ounce package silken or soft tofu, patted dry and cubed
- Heat the oil in a large saucepan.
- Add the onions and red peppers and sauté until onions are transparent.
- Pour in the broth and coconut milk.
- Toss in the mushrooms, garlic, ginger, cilantro, basil, lime juice, salt, and red curry paste and stir to combine.
- Bring the ingredients to a simmer and cook for 20 minutes.
- While the curry is cooking, boil some noodles and/or sauté or microwave tofu cubes.
- Place the noodles and/or tofu in bowls, pour the red curry over them, and garnish with green onion slices, cilantro, and basil.
Enjoy!
This is a wonderful recipe, Eva Marie. I love curry and I’m always looking for new ways to utilize tofu. I’m eager to make this. I’m so glad you share with us from your “sanctuary kitchen.” ❤️