Veggie Thai Red Curry
This aromatic and flavorful coconut curry dish is a delightful blend of firm tofu, vibrant vegetables, and a fragrant lemongrass paste. The creamy coconut milk sauce marries perfectly with the zesty lime and spicy red chillies, creating a savory and satisfying meal. Each bite offers a burst of fresh, herbaceous flavors, making this dish a must-try for both seasoned curry lovers and those new to the cuisine. Serve it over a bed of jasmine rice for a complete and delicious meal experience.
— Constant Cookbook
Ingredients
- 200g firm tofu , cubed
- 4-5 tbsp soy sauce
- juice 3 limes
- 2 red chillies , 1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil
- 400ml can reduced-fat coconut milk
- 1 courgette , chopped into chunks
- 1 small aubergine , chopped into chunks
- ½ red pepper , deseeded and chopped into chunks
- 140g mushrooms , halved
- 140g sugar snap peas
- 20g pack basil , leaves picked
- 1 tsp brown sugar
- jasmine rice , to serve
- 3 red chillies
- 1 lemongrass , roughly chopped
- 3 shallots , roughly chopped
- ½ red pepper , deseeded and roughly chopped
- zest 1 lime
- stalks from 20g pack coriander
- thumb-size piece ginger , grated
- 2 garlic cloves
- 1 tsp freshly ground pepper
- 1 tsp ground coriander
Instructions
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- 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.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- 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.
Cook Time
20M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 233 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 3.06 milligram of sodium
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