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Vegetable Thai red curry
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Prep Time:
15 minutes
15 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
40 minutes
40 minutes
Protein-friendly vegetable curry for a satisfying meal.
Ingredients:
- 18.20 gm peanut oil
- 500g sweet potato, peeled, cut into 3cm pieces
- 1 large brown onion, cut into thin wedges
- 87.50 gm Thai red curry paste
- 400ml can coconut milk
- 127.50 gm chicken style liquid stock
- 1/2 quantity Roasted cauliflower with garlic (see related recipe)
- 250g snake beans, cut into 5cm lengths
- 300g Nature's Kitchen Silken Tofu, cut into 3cm pieces
- 24.40 gm fish sauce
- 21.00 gm lime juice
- 125.00 ml chopped fresh coriander leaves
- Steamed jasmine rice, to serve
Instructions:
- In a large saucepan over medium-high heat, heat half of the oil. Add the potato and cook, stirring, for about 5 minutes until golden. Transfer to a plate.
- In a pan over medium heat, heat the remaining oil. Add the onion and garlic and cook, stirring, for 3 minutes until the onion softens. Stir in the curry paste and cook for 1 more minute until fragrant.
- Combine coconut milk and stock in a pot and bring to a boil. Mix in roasted cauliflower, beans, and sweet potato. Lower the heat and simmer without a lid for 10 to 12 minutes until vegetables are tender. Stir in tofu, fish sauce, lime juice, and half of the coriander. Simmer for an additional 2 minutes until heated through. Serve over rice in bowls, garnish with the rest of the coriander, and enjoy with lime wedges.