Timesaving Thai Curry

Happy 2014!  I hope that everyone had a fantastic New Year’s Eve and that things are looking bright for the next year.

If you’re anything like me, however, January 2nd rolls around and I’m wondering what the heck happened to my diet over the last month and a half.  That said, I’m coming off of those rich, filling holiday dishes, so I don’t find a dinner of salad quite gratifying enough.

Enter this Thai-style curry dish.  It’s great for weeknights because it can be easily thrown together and cooked while you’re doing other stuff around the house.  It also packs the punch of rich takeout dishes while staying relatively light.  The recipe will feed four normal people or two very hungry Pennsylvanians, and pairs nicely with brown rice.

Timesaving Thai Curry
New Year’s Resolution #1: Photograph food BEFORE eating food.

Timesaving Thai Curry

4 Servings | Calories: 270 | Fat: 16.6g | Carbohydrates: 12.6 g | Sugar: 4.1 g | Protein: 17.2 g


  • 1 package extra firm tofu (Trader Joe’s makes the firmest tofu I’ve found!)
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp red curry paste
  • 1 fourteen-ounce can light coconut milk
  • 1/4 cup Trader Joe’s Thai Red Curry Sauce (or similar)
  • 1.5 cups stir fry vegetables
  • Sriracha and brown rice for serving


  1. Bake the tofu.  Preheat oven to 425 degrees.  Drain and press tofu, then cut into cubes.   Place a cooling rack on top of a cookie sheet, then place tofu cubes on that to ensure that the pieces are crisped the whole way around.  Bake for 30 minutes, or until tofu is crispy.  (Note: while this step isn’t strictly necessary, crisping the tofu is essential to making a yummy tofu dish)
  2. Make the sauce.  Heat a large pot and add olive oil.  Cook garlic until fragrant, but not brown.  Add curry paste and break apart with a whisk, allowing it to cook for one minute.  Add coconut milk and curry sauce, and simmer until tofu is finished cooking.
  3. Let the tofu absorb all that curry goodness.  Tofu imbibes the flavors of whatever it sits in, so move crisped cubes directly and carefully into the sauce pot.  You can let this cook for a few minutes, or let it sit for a few hours.
  4. Heat the veggies in a hurry.  Just before serving, add veggies to a skillet over medium-high heat.  Cook until things are heated through, but ensure that vegetables are still crunchy.  A good guideline here is to cook until onions are becoming transparent if you’re using them.
  5. Mix and serve.  Add the vegetables to the curry and tofu and mix gently.  Serve in bowls alongside brown rice with sriracha on the side.

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