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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.
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.