Thai red tofu and veg curry
Fragrant red curry with crisp tofu, broccoli and peppers in coconut milk.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Firm tofu280 g
- Thai red curry paste (vegetarian)60 g
- Coconut milk (tin)1 tin
- Broccoli350 g
- Peppers1 pepper
- Limes1 lime
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions. Pat the tofu dry, cut into cubes and fry in a tablespoon of oil over a medium-high heat for 6 to 8 minutes until golden. Set aside.280 g firm tofu300 g basmati rice
- Fry the red curry paste in the same pan for 1 minute, then add the coconut milk and 100 ml of water and bring to a simmer.60 g thai red curry paste1 tin coconut milk
- Cut the broccoli into small florets and slice the pepper. Add and cook for 5 minutes until just tender. Return the tofu, squeeze in the juice of the lime and serve with the rice.350 g broccoli1 pepper1 lime
A pinch of sugar and a splash of soy sauce balance the curry like fish sauce would.
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