Thai Curry with Tofu

25 Okt

Today was an aweful day: our little kitten Clémence passed away.

To calm down, I started cooking: I made some delicious, rich Italian Coffee cupcakes (recipe) and then I cooked us a comforting curry.

Thai Curry with Tofu

Ingredients (for 2 people)

  • 125g rice, uncooked
  • 1/2 Tbsp olive oil
  • 250g vegetables, chopped up  (I used a wok mix)
  • 250ml vegetable broth
  • 100g canned tomato cubes
  • 125ml full fat coconut milk
  • 1 Tbsp cane sugar
  • 1 Tbsp curry powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • juice of 1/2 lime
  • 2 garlic cloves, chopped finely
  • 1 Tbsp fresh ginger, chopped finely
  • 250g firm tofu, diced



  1. Boil the rice according to the instructions on the package.
  2. Meanwhile, heat a wok or medium sized pot on medium-high heat.
  3. Pour in the olive oil and let it warm up for a few seconds.
  4. After having chopped up the vegetables, cook them in the wok for approximately 5 minutes.  Toss every now and then with a wooden spoon.
  5. Add the vegetable broth, canned tomatoes and coconut milk.  Let it boil for 5 minutes.
  6. Add the cane sugar, curry, chili, lime juice, basil, garlic, and ginger.
  7. Stir well and then add the tofu cubes. Let the curry cook for another 10 minutes.
  8. Serve with the rice, and garnish with some fresh parsley.

Source: adapted from Fit for the Soul


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