Jennifer BarckleyShare
Take your tastebuds on a trip with this nourishing take on a traditional Thai red curry.
Faster than food delivery, this simple yet fulfilling Thai curry will transport you to the streets of Bangkok in a matter of minutes. Full of health-essential vegetables and protein-rich tofu, coupled with the warming spices of red curry, you’ll feel nourished in every way with this satisfying and satiating dish.
Ingredients
- 1 tablespoon olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 3 tablespoons Thai red curry paste*
- 400 g firm tofu, cut into 1–2 cm cubes
- 1 x 400 g can baby corn spears, drained
- 1 cup green beans, trimmed
- 1 red capsicum, seeded and sliced
- 1 carrot, sliced into moon shapes or as desired
- 1 ½ cup canned coconut milk
- Rice, to serve
To serve (optional)
- Handful of Thai basil
- 1 chilli, finely chopped
Directions
- Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and curry paste and sauté for 1 minute or until fragrant.
- Add the tofu and all the vegetables then sauté to sear the vegetables for 5 minutes or until they change in colour. Add all the coconut milk, stir until combined then reduce the heat to medium-low. Let the curry simmer for 10–15 minutes or until the vegetables are tender.
- Divide into bowls, top with Thai basil and chilli if desired. Serve with hot rice.
Source: Rainbow Nourishments & VegKit
