Red Thai curry with tofu
30 min
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.
Maggie Pannell
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Ingredients
Serves: 4
- 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
- TO GARNISH
- sprigs of fresh coriander
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.
variation
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.
cook's tip
Thai red curry paste often includes shrimp so this dish is not suitable for strict vegetarians.
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