Thai Red Curry with Tofu and Vegetables
Serves 4
30 mins
Medium

Ingredients

Main Ingredients
  • 1 pack ClearSpot Marinated Tofu
  • 2 cups mangetout or sugar snaps cut into halves diagonally
  • 2 large shallots thinly sliced
  • 1 red pepper thinly sliced into strips
  • 1 can coconut milk
  • 4 - 6 kaffir lime leaves
  • 1 tbsp light brown sugar
  • 3 tbsp red Thai curry paste
  • 2 tbsp soy sauce
  • 1 tbsp sunflower oil
  • 6 basil leaves
  • 1.5 tbsp fresh lime juice
  • Salt to taste

Method

1. Drain the tofu and dry using thick kitchen towels. Replace wet towels and continue to dry for 10 minutes.

2. Cut the tofu into 1 inch cubes.

3. Heat oil in a pan, add mangetout, shallots and red pepper and saute for 5-7 minutes stirring continuously.

4. Add the red Thai paste and stir well for 2-3 minutes.

5. Add coconut milk, kaffir lime leaves, sugar and 1 cup of water and stir well.

6. Add the tofu.

7. Simmer on medium heat, cover and cook for 10 minutes until vegetables are tender and sauce has thickened.

8. Add the soy sauce, basil and lime juice. Turn off the stove.

9. Add salt to taste and serve with jasmine rice.

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