thai red curry with tofu (slow cooker)

Thai tofu curryThis recipe looked & sounded too good to not try & I wasn’t disapointed!

It serves 4, so DH & I usually pop the other half in the freezer for an easy meal another day.


  • 1 pack of tofu, dried & cut into cubes
  • 2 Tbls oil
  • 1 tin coconut milk
  • 2 Tbls brown sugar
  • 2 Tbls reduced salt soy sauce
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled minced
  • 2 heaped Tbls VEGETARIAN Thai red chili paste (read the label to check it doesn’t contain any fish!)
  • 1 onion, peeled, chopped
  • 1 red pepper, cored, seeded, chopped
  • 1 yellow bell pepper, cored, seeded, chopped
  • 1 small aubergine, unpeeled, chopped
  • 1 carrot sliced

to serve

  • Jasmine rice


  1. Dry the tofu (I do this by wrapping it in a clean, dry tea-towel)
  2. Heat oil in a large non stick pan over medium high heat.
  3. Take dried, pressed, tofu cubes, place tofu into pan & brown.
  4. While the tofu is cooking, stir coconut milk, brown sugar, soy sauce, garlic, ginger, and chili paste, into the bottom of the slow cooker.
  5. Then add the browned tofu pieces to the slow cooker to coat them.
  6. Add vegetables to the top.
  7. Cover and cook on low for 5-7 hours, or on high for 3-4 hours. This is done when the vegetables have reached desired tenderness.
  8. Serve with Jasmine rice.

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Main Meal, Slow Cooker, Vegetarian

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