Recipes › Dinner

• Dinner
• 30 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Thai red curry with tofu

Vegan red curry with tofu, red pepper and sugar snap peas.

Calories

671

Protein

27 g

Carbs

65 g

Fat

38 g

Per serving. Makes 4 servings.

Ingredients

• 400 g Firm tofu
• 1 tbsp Vegetable oil
• 400 ml Coconut milk, canned
• 200 ml Vegetable stock
• 1 Red bell pepper
• 150 g Sugar snap peas
• 2 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tbsp Lime juice
• 10 g Fresh basil
• 600 g White rice, cooked
• 4 servings Red curry paste

Contains: Celery, Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Pat the tofu dry and cut into cubes. Deseed and slice the pepper.
2. Heat the oil in a wok or large pan and fry the tofu over a medium-high heat for 6 minutes, turning, until golden.
3. Add the curry paste and stir for 1 minute.
4. Pour in the coconut milk and stock and simmer for 8 minutes.
5. Add the pepper and sugar snap peas and simmer for 4 minutes until just tender.
6. Season with the soy sauce, sugar and lime juice, tear in the basil and serve with the warm rice.

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