About this recipe:This great-tasting, medium-hot curry is made with tofu – an exceptionally nutritious and low-fat ingredient that soaks up the fragrant flavour of the spice paste.
1 tbsp vegetable oil
1 large onion, finely chopped
4 tsp Thai red curry paste, or to taste
125g baby corn, halved lengthways
100ml vegetable stock
1 tbsp soy sauce
300ml canned coconut milk
100g broccoli, divided into small florets
100g fine green beans, trimmed
1 red pepper, quartered, deseeded and sliced
350g pack firm tofu, drained and cut into 2cm cubes
300g straight-to-wok medium noodles
2 tbsp roughly chopped fresh coriander
sprigs of fresh coriander
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a wok or large deep frying pan, preferably non-stick. Add the onion and stir over a moderate heat for 7–8 minutes until softened. Stir in the curry paste and cook for a few more seconds.
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. Bring back to simmering point, then cover and cook for 5–6 minutes until the vegetables are just tender.
Add the noodles to the vegetable mixture and stir-fry for a further minute. Stir in the chopped coriander and serve straight away.
This dish would also work well made with 2 large chicken breast fillets, cut into 2.5cm cubes, instead of tofu. Lightly brown the chicken with the onion in a mixture of toasted sesame and vegetable oils.
Thai red curry paste often includes shrimp so this dish is not suitable for strict vegetarians.