Rich Red Curry

Step 1 · Bloom the Curry Paste

Heat the avocado oil in a wide pot over medium. Fry the red curry paste, garlic, and ginger, stirring, until fragrant, 1 to 2 minutes.

• 1 tbspAvocado Oil
• 3 tbspRed Curry Paste
• 3 clovesGarlic, minced
• 1 tbspGinger, grated

Step 2 · Build the Sauce

Whisk in the coconut milk and bring to a gentle simmer. Cook 5 minutes, until slightly thickened.

• 2 cansCoconut Milk

Step 3 · Season

Stir in the tamari and maple syrup.

• 1 tbspTamari
• 1 tbspMaple Syrup

Step 4 · Add the Tofu

Add the tofu cubes and simmer gently 5 minutes so they soak up the sauce.

Step 5 · Add the Roasted Vegetables

Fold in the warm roasted vegetables (see Roasted Vegetables for Rich Red Curry) and heat through, 2 minutes.

Step 6 · Finish and Serve

Off the heat, stir in the lime juice. Serve over the cooked jasmine rice, topped with Thai basil, if using.

• 1 tbspLime Juice
• 1½ cupsJasmine Rice, cooked for serving; see White Jasmine Rice
• ¼ cupThai Basil, leaves, for garnish