Thai Red Curry Tacos
Today is a very special day. Not only is it Taco Tuesday, but it is also National Taco Day. I had always assumed that every Tuesday was National Taco Day, but it turns out the internet world has designated just one day to celebrate tacos, and that day is TODAY! So, needless to say I am pretty excited. I have my taco cat tank top on (it has a cat, skateboarding, holding a taco…I swear I am a real doctor) and I’ve already had tacos for breakfast. I thought that a great way to celebrate this glorious day would be by sharing a recipe that combines 2 of my favorite foods: tacos and Thai curry. These may sound intimidating, but they are actually super simple to make and can be on your dinner table in 20 minutes or less. Take a look at these gorgeous things:
As much as I love Thai Curry, I was avoiding it for a while because it is usually made with full fat coconut milk. I happen to love the taste of coconut milk, I just don’t want to consume that much saturated fat. Luckily, one day I had a stroke of genius and figured out how to get the coconut taste without all of the fat: use a coconut and almond milk blend, such as Almond Breeze. In a 1 cup serving of the milk blend there are 45 calories and 1 gram of saturated fat. In 1 cup of full fat coconut milk there are 552 calories and 51g of saturated fat. Holy crap! See why we aren’t going to be using it?
Since I can’t easily get my hands on all of the ingredients for an authentic Thai curry, I usually just buy curry paste in the supermarket. The one used here is made by a company called Thai Kitchen. Using this paste helps me pull the sauce for these tacos together in 5 minutes on the stove top. If you make your own curry paste, more power to you! Also, feel free to share your recipe in the comments below for others to enjoy.
Let’s get cooking!
Happy National Taco Day and best health,
Dr. G
Thai Red Curry Tacos
Ingredients
Tacos:
- 6-8 tortillas of your choice
- 1 block of extra firm tofu, drained, pressed (sandwich tofu between a few folded paper towels and place a plate or bowl on top, let sit for 5-10 minutes, change paper towels as needed)
- 2-3 Tbsp Thai red curry paste, to taste
- 1 cup unsweetened almond/coconut milk blend such as Almond Breeze
- 1 Tbsp low sodium soy sauce or liquid aminos
- 1 Tbsp brown sugar
- 2 tsp corn starch dissolved in 2 tsp cold water (can sub potato starch or arrow root powder)
- Shredded purple cabbage, chopped red chilies or bell peppers, and cilantro for serving
Avocado Lime Sauce:
- 1/2 ripe avocado, pitted and peeled
- juice of 1/2 lime
- pinch of salt
Instructions
Curry Sauce:
- In a sauce pan over medium heat add the almond/coconut milk blend, soy sauce, brown sugar, and curry paste.
- Whisk together vigorously until sauce is smooth
- Bring sauce to a simmer (about 5 minutes), but do not allow to boil
- Whisk cornstarch and water mixture into sauce and stir until thickened.
Tofu:
- Cut your pressed tofu into 1/2 inch cubes and pat off any excess water with a paper towel
- Saute in a non-stick pan until golden brown on all sides (if you have a good non-stick pan you can do this without any added oil, if not add a small amount of cooking spray or oil to the pan.
- Once tofu is browned add all of the sauce to the tofu pan and toss well to coat all of the tofu pieces.
- Allow to simmer for another 5 minutes.
Avocado Lime Sauce:
- Add the avocado, lime juice, and salt to a blender and blend until smooth. If more liquid is need to thin the sauce add either water or lime juice 1 tsp at time until desires consistency is reached.
Taco Assembly:
- Soften tortillas, if needed, by microwaving with a damp paper towel over them for 10 seconds.
- Place purple cabbage on the tortilla first to prevent tofu from making the tortilla soggy.
- Add tofu and extra curry sauce as desired
- Top with cilantro, peppers, and avocado lime sauce
- Enjoy!
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