Red Thai Curry With Tofu
This great-tasting, medium-hot curry is made with tofu – an exceptionally nutritious and low-fat ingredient that soaks up the fragrant flavour of the spice paste.
| Servings | Prep Time | Cook Time |
| 4 | 15minutes | 20minutes |
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 1 tbsp Thai red curry paste
- 1/2 cup baby corn cobs halved lengthways
- 100 ml vegetable stock
- 1 tbsp soy sauce
- 300 ml light coconut milk
- 3/4 cup broccoli cut into small florets
- 3/4 cup thin green beans trimmed
- 1 red bell pepper quartered, deseeded and sliced
- 1-1/2 cups firm tofu drained and cut into 2 cm cubes
- 1-1/2 cups Hokkien noodles
- 2 tbsp fresh coriander roughly chopped
Portions:
Units:
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Ingredients
Portions:
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 cobs 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.
