Red Thai curry with tofu
This great-tasting, medium-hot curry is made with tofu — an exceptionally nutritious and protein-rich ingredient that soaks up the fragrant flavour of the spice paste.
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon Thai red curry paste, or to taste
6 baby corn, halved lengthwise
1⁄3 cup plus 2 tablespoons diluted salt-reduced or homemade vegetable stock
1 tablespoon salt-reduced soy sauce
1 1⁄4 cups light coconut milk
100 grams (3 1⁄2 oz) broccoli, cut into small florets
100 grams (3 1⁄2 oz) thin green beans, trimmed
1 red pepper, quartered, deseeded and sliced
350 grams (12 oz) firm tofu, drained and cut into 2 cm cubes
300 grams (10 oz) Hokkien noodles
2 tablespoons coarsely chopped cilantro
1.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.
2.Add the baby corn 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.
3.Add the noodles to the vegetable mixture and cook, stirring, for a further minute. Stir in the chopped coriander and serve straight away.
Cook’s tip• Thai red curry paste often includes shrimp so this dish is not suitable for strict vegetarians.
Variation• This dish would also work well made with 2 large chicken breasts, cut into 2.5 cm cubes, instead of tofu. Lightly brown the chicken with the onion in a mixture of sesame and vegetable oils.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Each serving
22 g protein • 14.5 g fat of which 2.5 g saturates • 31 g carbohydrate • 5 g fibre • 359 Calories
