Veggie Thai red curry

Veggie Thai red curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 4

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
Nutrient Unit
kcal 233
fat 18g
saturates 10g
carbs 11g
sugars 7g
fibre 3g
protein 8g
salt 3.06g
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Ingredients

  • 200gfirm tofu,cubed
  • 4-5 tbspsoy sauce
  • juice 3limes
  • 2red chillies,1 finely chopped, 1 sliced into rounds
  • 2 tbspvegetable oil
  • 400mlcan reduced-fat coconut milk
  • 1courgette,chopped into chunks
  • 1small aubergine,chopped into chunks
  • ½red pepper,deseeded and chopped into chunks
  • 140gmushrooms,halved
  • 140gsugar snap pea
  • 20gpack basil,leaves picked
  • 1 tspbrown sugar
  • jasmine rice,to serve

For the paste

  • 3red chillies
  • 1lemongrass,roughly chopped
  • 3shallots,roughly chopped
  • ½red pepper,deseeded and roughly chopped
  • zest 1lime
  • stalks from 20g packcoriander
  • thumb-size pieceginger,grated
  • 2garlic cloves
  • 1 tsp freshly groundpepper
  • 1 tspground coriander

Method

  • STEP 1

    Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

  • STEP 2

    Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

  • STEP 3

    Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

  • STEP 4

    Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

RECIPE TIPS

储蓄TIME
You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

Goes well with

Recipe from Good Food magazine,April 2010

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A star rating of 4.2 out of 5. 40 ratings
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