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Copycat PF Chang’s Thai Harvest Curry with Tofu

Our copycat version of P.F. Chang’s Thai Harvest Curry is a great way to get your daily fix of vegetables without going out. It lives up to the name, Harvest, by packing a lot of herbs and vegetables, 10, to be exact. You can use any protein in addition to tofu or instead of the tofu.

On their website, they categorized this recipe as spicy, vegetarian and lighter but Mod thinks it is sweeter than a typical Thai red curry dish. She also thinks the sweetness reminds her of brown sugar which is why we used a light brown sugar.

Nutrition Adjustments

We think we may have decreased the calorie count a little by using light brown sugar and lite coconut milk. We started from scratch, of course, and don’t know their actual recipe. Almost all of our recipes have been modified in ways we think make them healthier too. 🙂 People may say it’s not authentic Thai cuisine but we usually don’t change the flavor much in the end.

Spiciness Level

To adjust the level of spice you can use go with more or less red curry paste. I’d estimate the spiciness level is a 3 on a scale of 1-5 as it is. I think we made it slightly spicier than PF Chang’s so feel free to add or subtract some of the curry paste. Thai restaurants, like the one’s Mod has worked at, use coconut milk to decrease the spice level once the dish is already made. You can always add more coconut if you want to start a bit spicier.

Ingredients:

Vegetables

1 cup rectangle cut carrots

1 cup long beans cut into 3-inch segments

1 cup small cherry tomatoes cut into halves

1 cup small mushrooms (we had to use something different than P.F. Chang’s due to availability)

1 cup rectangle bamboo strips

1 cup small sweet red peppers sliced into small circles

1 cup cauliflower broken into small pieces

1 cup cubed butternut squash

Thai basil garnish

Cilantro for garnish

* Optionally, hold back a few of the sliced cherry tomatoes and sliced red peppers for garnish.

Others

2 cups 5 spice dark pressed tofu cubes cut into strips (Asian market baby, if not at a Western-style market)

3 tbsp red curry paste

1 tsp salt substitute

1 1/2 tbsp light brown sugar

2 cups water

2 tbsp canola or olive oil if you want to be better for your heart

3 cups lite coconut milk

Instructions:

First place the oil and the curry paste in a large wok and stir-fry at medium-high heat until fragrant Add 1 1/2 cup lite coconut milk and stir until boiling Add the tofu strips and continue stirring Place the remaining 1 1/2 cup coconut milk in the wok and stir Add the harder vegetables including; cauliflower, bell peppers, carrots, and green beans and stir Add the water and continue stirring once the vegetables are soft Once the curry is boiling add; bamboo shoots, mushrooms, butter squash and tomatoes After simmering for another 5-10 minutes add the brown sugar and mix it in 8. Remove from the heat and serve with garnish.

Printable recipe below

Copycat PF Chang Thai Harvest Curry with Tofu Save Print Prep time 10 mins Cook time 15 mins Total time 25 mins This recipe is a great way to get a lot of vegetables in a delicious soupy comfort food recipe. Author: HealthyThaiRecipes Recipe type: Curry Cuisine: Thai Serves: 4 servings Ingredients -1 cup rectangle cut carrots

-1 cup long beans cut into 3-inch segments

-1 cup small cherry tomatoes cut into halves

-1 cup small mushrooms (we had to use something different than P.F. Chang's due to availability)

-1 cup rectangle bamboo strips

-1 cup small sweet red peppers sliced into small circles1 cup cauliflower broken into small pieces

-1 cup cubed butternut squash

-Thai basil garnish

-Cilantro for garnish*

Optionally, hold back a few of the sliced cherry tomatoes and sliced red peppers for garnish.

Others

-2 cups 5 spice dark pressed tofu cubes cut into strips (Asian market baby, if not at a Western-style market)

-3 tbsp red curry paste

-1 tsp salt substitute

-1½ tbsp light brown sugar2 cups water

-2 tbsp canola or olive oil if you want to be better for your heart

-3 cups lite coconut milk Instructions First place the oil and the curry paste in a large wok and stir-fry at medium-high heat until fragrant. Add 1½ cup lite coconut milk and stir until boiling. Add the tofu strips and continue stirring. Place the remaining 1½ cup coconut milk in the wok and stir. Add the harder vegetables including; cauliflower, bell peppers, carrots, and green beans and stir Add the water and continue stirring once the vegetables are soft. Once the curry is boiling add; bamboo shoots, mushrooms, butter squash and tomatoes. After simmering for another 5-10 minutes add the brown sugar and mix it in. Remove from the heat and serve with garnish. 3.5.3226

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