Thai Red Curry

FOK recipe

INGREDIENTS

2⁄3 cup farro

rinsed & drained (≈1 1⁄3 cups cooked)

1 1⁄4 cups unsweetened coconut milk

1 1⁄3 tablespoons red curry paste

1⁄2 (14-oz) package low-fat extra-firm silken tofu

drained & cubed

5 oz small broccoli florets

(≈2 cups)

2 carrots

cut into matchsticks (≈1 cup)

1⁄2 yellow onion

chopped (≈1⁄2 cup)

1⁄2 red bell pepper

chopped (≈1⁄2 cup)

1 clove garlic

minced (≈1 teaspoon)

1 tablespoon arrowroot powder

(or cornstarch)

1⁄4 teaspoon crushed red pepper flakes

(optional)

1⁄4 cup fresh cilantro

chopped

FOR SERVING

2 tablespoons peanuts

crushed

2 tablespoons fresh cilantro

(optional) chopped

2 tablespoons Thai chiles

(optional) sliced

1⁄2 lime

(optional) cut into wedges

30 min

2 Servings 

Add

Crispy tofu, spicy curry, and nutty farro get showered in crushed peanuts and tangles of cilantro for a bright and refreshing Thai-inspired meal.

Allow extra time to prepare the farro if you are making this recipe from start to finish in one day. 

GET READY

1

PREPARE GRAINS

Prepare farro according to package instructions. Let cool, then fluff farro with a fork. 

BRING IT TOGETHER

2

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. 

3

PREPARE CURRY MARINADE

In a small bowl, combine coconut milk and red curry paste. 

4

BAKE TOFU

Place drained tofu on prepared sheet and brush with 2 tablespoons curry marinade. Bake tofu until lightly browned and crisp, 8 to 10 minutes.

5

COOK VEGETABLES

Meanwhile, in a large skillet over medium heat, cook broccoli, carrots, onions, bell peppers, and garlic, stirring occasionally, until vegetables are crisp-tender, 4 to 6 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

6

MAKE CURRY

Stir arrowroot and pepper flakes (if using) into remaining curry marinade; add to vegetables. Cook until sauce has thickened, 1 to 2 minutes. Add 1⁄4 cup cilantro. Gently stir in tofu.

7

SERVE

Serve Thai red curry over farro. Top with crushed peanuts, additional cilantro, and Thai chiles, if desired. Serve with lime wedges, if you’d like.

Suggested adult serving: 2½ cups

Store any leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating: 

Sauce

Farro