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Tofu with red curry and coconut
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 4.60 gm peanut oil
- 2-21.00 gm red curry paste
- 400ml coconut cream
- 1 red capsicum, seeded and chopped
- 100g green beans, trimmed, cut in half
- 80g snow peas, trimmed
- 2 x 250g packs firm tofu cut into 3cm pieces
- 6.10 gm fish sauce
- 10.60 gm lime juice
- 82.50 ml coarsely chopped coriander
Instructions:
- In a wok or large non-stick frying pan over medium-high heat, heat peanut oil. Stir in the curry paste and cook for 30 seconds, then add coconut cream and cook for 2-3 minutes, stirring constantly. Toss in capsicum and beans, cook for an additional 3-4 minutes until veggies are tender.
- Add the snow peas, tofu, fish sauce, lime juice, and coriander to the pan. Cook for an additional minute. Serve with steamed rice and lime wedges.
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