Thai Red Curry 🍛

For the crispy tofu

• 1 block tofu (we used red lentil)
• 1 tbsp extra virgin olive oil (EVOO)
• ¼ cup cornstarch
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp black pepper

For the rice

• 2c jasmine rice
• 2c water

For the curry

• ½ c coconut cream
• 2 tbsp red curry paste
• 1 tbsp ginger, peeled and minced
• 1 tbsp garlic, peeled and minced
• 2-3 Makrut lime leaves, torn (if unavailable, substitute, we used 3 lime peels)
• 3 tbsp palm sugar, finely chopped
• 1 can coconut milk, shaken
• 1 c chicken stock
• 2 tbsp fish sauce, divided
• 3 whole Thai eggplant, quartered
• 1 red bell pepper, cored, deseeded, julienned and halved
• 1 bamboo shoot, peeled and thinly sliced
• 1 lime, squeezed
• 1 c Thai basil, picked and torn
• ¼ c cilantro, chopped (including the stems)

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.

2. Pat tofu dry with a paper towel. Cut into bite-sized cubes.

3. In a mixing bowl, drizzle the tofu cubes with olive oil, gently massaging to ensure even coverage. In another mixing bowl, combine the cornstarch, nutritional yeast, garlic powder, and black pepper. Toss the tofu cubes in the mixture, ensuring even coating. Add more cornstarch and seasoning as needed.

4. Spread the coated tofu on the prepared sheet pan, ensuring space between cubes for even crisping.

5. Bake for 25 minutes, or until crispy. Stir the tofu halfway through. Set aside.

6. Slice into the bamboo shoot lengthwise until you reach the tender interior. Trim off the base.

7. Peel the layers: Using both hands, peel away the outer layers until you reach the core. The base will be ringed with outer layers—use a knife to trim them off. Thinly slice across the core, trim into your desired shape.

8. Bring a pot of water to a boil, then add the sliced bamboo shoots. Boil for 20 minutes to remove bitterness and natural toxins. Drain and set aside.

9. Pour the jasmine rice into a mixing bowl. Rinse and drain the rice to remove excess starch. Add the rice to the Instant Pot. Add water. Pressure cook for 8 minutes. Keep warm.

10. Prep the vegetables and aromatics. Set aside.

11. Pour the coconut cream into the pan and cook over medium heat. Stir occasionally as the cream will bubble and separate. Continue until the oil separates from the cream.

12. Add the red curry paste to the pan and stir to re-emulsify with the coconut cream. This step fries the curry paste, which will initially look unappetizing but continue cooking until the oil separates from the mixture.

13. Add garlic, ginger, palm sugar, and Makrut lime leaves (or lime peels). Stir and cook for about 1 minute.

14. Pour in the coconut milk and chicken stock, followed by 1 tbsp fish sauce. Stir and bring to a simmer. Let it simmer for 10 minutes, stirring occasionally. You’ll see an oil slick on the surface—this is a good sign!

15. Add the Thai eggplant and simmer for 2-3 minutes. Then, add the red bell pepper, bamboo shoots, and crispy tofu. Simmer for an additional 2-3 minutes, then remove from heat.

16. ​​Tear the Thai basil leaves and add to the curry. Taste and add more fish sauce and lime juice to balance the flavor.

17. Spoon a generous amount of rice into a bowl. Ladle the desired amount of curry over the rice. Finish by garnishing with chopped cilantro.