Thai Red Curry with Tofu and Mixed Vegetables
Chef Chase combines the zippy tang of a Thai-inspired red curry with protein-packed tofu and a variety of colorful and healthy vegetables including broccoli, onion, celery, carrots, green and red bell peppers. Topped with fresh herbs like Thai basil and cilantro and served over nutty brown rice, this hearty curry is sure to please any palate.
Nutritional facts
Protein
19g
Carbs
86g
Calories
760
Fat
38g
Ingredients
Canola and Olive Oil Blend, Sriracha, Carrots, Tofu, Celery, Broccoli , Black Pepper, Thai Basil, Cilantro, Garlic, Onion, Kosher Salt, Shallot, Light Brown Sugar, Coconut Milk, Lime, Green Onion, Ginger, Green Bell Pepper, Brown Rice, Red Curry Paste, Red Bell Pepper, Sweet Chili Sauce, Soy Sauce
Reviews
4.1
Based on 158 reviews
Pauline · 05/03/25
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About Chase Evans
Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
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