Red Thai Curry with Tofu
This great-tasting, medium-hot curry is made with tofu ‘ an exceptionally nutritious and protein-rich ingredient that soaks up the fragrant flavour of the spice paste.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 1 tbsp Thai red curry paste or to taste
- 6 baby corn halved lengthwise
- 1⁄3 cup diluted salt-reduced or homemade vegetable stock plus 2 tablespoons
- 1 tbsp salt-reduced soy sauce
- 1 1⁄4 cups light coconut milk
- 100 g broccoli cut into small florets
- 100 g green beans thin, trimmed
- 1 red pepper quartered, deseeded and sliced
- 350 g firm tofu drained and cut into 2 cm cubes
- 300 g Hokkien noodles
- 2 tbsp cilantro coarsely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat the oil in a wok or large, deep frying pan, preferably non-stick. Add the onion and stir over a medium heat for 7-8 minutes until softened. Stir in the curry paste and cook for a few more seconds.
- Add the baby corn and stir to coat in the curry paste. Gradually add the stock, soy sauce and coconut milk. Bring to a gentle simmer and cook for 1 minute. Carefully stir in the remaining vegetables and tofu cubes. Bring back to simmering point, then cover and cook for 5-6 minutes until the vegetables are just tender.
- Add the noodles to the vegetable mixture and cook, stirring, for a further minute. Stir in the chopped coriander and serve straight away.
Recipe Notes
Cook's tip: Thai red curry paste often includes shrimp so this dish is not suitable for strict vegetarians.
Variation: This dish would also work well made with 2 large chicken breasts, cut into 2.5 cm cubes, instead of tofu. Lightly brown the chicken with the onion in a mixture of sesame and vegetable oils.
Per serving: 22 g protein, 14.5 g fat of which 2.5 g saturates, 31 g carbohydrate, 5 g fibre, 359 Calories
