MAKE IT HEALTHIER: I recommend sprouted brown rice as it has more nutrients and easier to digest.
EXTRA FIRM TOFU: Look for extra firm tofu that is not water-packed. This type of tofu does not have excess water and does not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press.
NO RULES: Feel free to add additional vegetables such as carrots, mushrooms, and eggplant.
COCONUT MILK – This recipe calls for canned coconut milk (rather than in a carton). For a lighter option, you can use light coconut milk.
MAKE IT SPICY: You can control the spice with how much red curry paste you add. Start with 1 tablespoon of curry paste and feel free to add more for a spicier curry.
MAKE IT YOUR OWN: You can make your own red curry paste if you’d like.
MAKE IT IN ADVANCE: You can make this curry up to 24 hours in advance. Letting the curry marinate can improve the flavor of your curry. When you are ready to serve, simply reheat gently over the stovetop. However, I recommend making the rice just before serving