Vegan Thai Red Curry with Tofu

I added some peanut butter and honey to the sauce and added broccoli and cauliflower to the veggies (cauliflower was a great choice), and garnished with peanuts, sesame seeds, Thai basil, Asian chile paste (sambal oelek), and scallions. Delicious. I used rice noodles, but wish I had used a wide noodle. I would make this again.

Needed more coconut milk. Wasn't as sweet as other red curries I've had

Tasty! Definitely learned from this recipe. Next time, I’d add another can of coconut milk and double the spices and add a little more spice flavor.

This was really hearty and can make enough to feed a crowd by tweaking the quantities in line with each other.

Use more curry paste

No need for the oil, and the tofu needs to be baked to get crispy

Used more red curry paste and added some red pepper flakes as well.

Half the sugar and use less coconut milk, more curry paste. Also might as well just bake the tofu