This is so insanely good that on first bite you’ll wonder why it’s not a mainstay at your local Thai restaurant. Eating on, you’ll be overjoyed that you don’t need to go to a Thai restaurant to stuff your face with restaurant-quality Thai food. As you finish your bowl, you’ll immediately reach for seconds. Once done, you’ll dream of more and start plotting when you can make the curry again. After breakfast? Can you fit it in before? Curry for breakfast. Perfect…. The secret is the miracle marinade that turns tofu into an insane flavor bomb. (I know, can you believe it?) Cover the tofu in a deeply satisfying Thai red curry, and you end up with a double flavor bomb in each bite.
Thai Red Curry comes on sweet with some lingering heat- it’s as sweet as I’ve had in restaurants yet not nearly as spicy. If you’re in a kid-free zone and can handle the heat, I’d suggest spicing it up a bit. If not, a bottle of sriracha on the side works. In fact, the entire dish is customizable- you can tone down the sweet, pump up the heat, substitute vegetables, even switch up the protein. However you want it, you’ve got it. But whatever you do, don’t omit the wonton crisps.
Thai Red Curry might even make a tofu convert of some. We eat tofu several times a month but the kids sometimes pick around the tofu. Not this dish. Here’s the conversation I had with my three-year-old at the dinner table:
“May I have some more….what’s it called?” she asks.
“Tofu,” I say, serving her a second helping.
“Mmm, yummy,” she says, gobbling it up.
Moments later, “please more…what’s it called?” (she ate four helpings!)
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