Golden Pumpkin Curry with Tofu
Serves 4
10 mins prep
30 mins cook
40 mins total
You all know by now we crush hard on Thai curry paste. With busy cold winter nights, a spicy fragrant curry hits the spot just right delivering all of those herby, vivacious Thai flavors you love in a major way. Elevate your midweek dinner routine wi
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Heat the oil in a large skillet over medium heat, working in batches, add the tofu cubes.Pan fry each side 4-5 minutes on medium heat or until the cubes start to brown. Flip and cook on both sides. Transfer and set aside one a plate. Add the garlic, ginger and herbs if using to the pan. Cook until fragrant, about 1 more minute. Stir in the curry paste and turmeric. Add the coconut milk and stir well until the paste is dissolved into the milk and fully incorporated into. a sauce. Add the cubed tofu and butternut, cover and cook for 5-8 minutes until the butternut is cooked but still firm. (cooking time may vary due to the size of the butternut cubes) Add the red bell pepper and tofu and cook for couple of minutes. Add the lime juice, fish sauce, sugar. Taste and adjust the seasoning as needed. Add the spinach leaves and take it off the heat. The spinach will cook in the residual heat. Taste and adjust as needed. Serve garnished with chopped green onions, cilantro and steaming rice.
