Creamy red curry with tender cubes of kabocha pumpkin, crispy golden tofu, and fresh Thai basil in a rich coconut sauce, served over fluffy jasmine rice.
20m prep · 40m cook · 4 servings Gluten-Free
Ingredients Instructions
1 whole Kabocha Squash ½ block Extra-firm Tofu 1 can (13.5 oz) Full-fat Coconut Milk 3 tbsp Red Curry Paste ½ cup Vegetable Broth 1 tbsp Gluten-free Tamari 1 tbsp Maple Syrup ½ cup Fresh Thai Basil 1 whole Red Bell Pepper 1 tbsp Coconut Oil 2 cups Jasmine Rice 3 cups Water ½ tsp Salt 1 whole Lime
Instructions 1 Wrap the tofu in a clean towel and press under a heavy pan for 15 minutes to remove excess water. While it presses, peel, seed, and cut the kabocha into 1-inch cubes and slice the bell pepper. Pat the pressed tofu dry and cut into 3/4-inch cubes. 2 Heat the coconut oil in a large pot over medium-high heat until it shimmers. Add the tofu in a single layer and cook 6–8 minutes, turning every couple of minutes, until golden brown and crisp on most sides and the cubes release easily from the pot. Remove and set aside. 3 Start the rice now so it cooks while the curry simmers: rinse the jasmine rice until the water runs mostly clear, then combine with 3 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes until the water is absorbed. Remove from heat and rest, covered, 10 minutes, then fluff with a fork. 4 Meanwhile, reduce the curry pot to medium heat. Add the curry paste and stir 1 minute until fragrant and slightly darkened. Pour in the coconut milk and vegetable broth and stir until smooth. 5 Add the squash cubes, bell pepper, and 1/2 tsp salt. Bring to a gentle simmer (3–5 minutes), then cook uncovered, stirring occasionally, 20–25 minutes until a knife slides into the squash with no resistance and the sauce has thickened slightly. Add a splash of water if the sauce gets too thick. 6 Return the tofu to the pot. Stir in the tamari, maple syrup, and lime juice and simmer 1–2 minutes to warm the tofu through. Taste and add more salt or lime if needed; it should be savory, slightly sweet, and bright. 7 Remove from heat and fold in the Thai basil until just wilted. Serve over the jasmine rice. Estimated nutrition (per serving) Calories 780 kcal
Protein 18g
Carbs 115g
Fat 28g
Fiber 6g
Sodium 935mg
Sugar 12g
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