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Red tofu curry
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Prep Time:
10 minutes
10 minutes
Cook Time:
22 minutes
22 minutes
Total Time:
32 minutes
32 minutes
Tangy lime juice and sweet brown sugar add zest to this creamy Thai vegetable dish.
Ingredients:
- 270g (1 1/3 cups) jasmine rice
- 18.20 gm olive oil
- 84.00 gm red curry paste
- 1 x 320g pkt nigari tofu, drained, cut into 1cm piece
- 600g (1 1/2 pkts) Asian Stir-fry Vegetables
- 1 x 400ml can coconut milk
- 250ml (1 cup) vegetable liquid stock
- 21.00 gm fresh lime juice
- 24.40 gm fish sauce
- 16.00 gm brown sugar
- 125.00 ml fresh coriander leaves (optional)
Instructions:
- Boil the rice in a large saucepan until tender, about 12-15 minutes. Drain excess water.
- Heat oil in a wok or large frying pan over medium heat. Stir-fry curry paste and tofu for 1 minute. Add vegetables, coconut milk, and stock. Simmer partially covered for 5-6 minutes until vegetables are tender.
- Combine lime juice, fish sauce, and sugar for a burst of flavor. Pour mixture into serving bowls and garnish with fresh coriander. Serve alongside the rice for a delightful meal.
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