Veggie Thai red curry

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• Marjorie

  26 March 2010

  Marjorie rated this recipe

  

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• Mandinga

  03 April 2010

  Mandinga rated this recipe

  

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• Becc_A_cceB

  17 May 2010

  Becc_A_cceB rated and commented on this recipe

  

  If you love curry you will love this, something different and even my partner (who doesnt like tofu) loved it! Didnt have any aubergines so missed them out and added baby corn and more courgettes. Served with noodles, you cant go wrong.

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• amynadine87

  03 July 2010

  amynadine87 rated and commented on this recipe

  

  I add extra mushrooms and pepper rather than aubergine and substitute the tofu for quorn pieces. I add this a few minutes after the paste. Lovely :)

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• Strawberry

  18 August 2010

  Strawberry rated and commented on this recipe

  

  I made this as my first thai curry and loves it so much. It really tastes thai and it not too hot. I used to make indian veggie curry but now I am definitely goinf to change for this one, love the creamy sauce.

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• Anne

  02 October 2010

  Anne rated and commented on this recipe

  

  This is just a fantastic veggie curry. If in a hurry you could cheat by using ready-made red curry paste of course which I sometimes do.

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• dannyctid

  30 October 2010

  dannyctid rated and commented on this recipe

  

  Delicious, first time I tried tofu and loved this dish

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• JohnF

  30 November 2010

  JohnF rated and commented on this recipe

  

  Made it for my girlfriend who's vegetarian. Although I usually hate tofu and these other types of meat substitutes it actually wasn't too bad! Have passed on the recipe and she's sure to make it again as she loved it (although I'll probably stick to a meat based version!). Overall, a perfect dish for vegetarians looking to make a nice thai curry!

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• Pristina

  04 December 2010

  Pristina rated and commented on this recipe

  

  I was quite dissapointed with this recipie, felt like a lot of effort for little taste, other than the taste of the red chillies

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• ourcarol

  11 December 2010

  ourcarol rated and commented on this recipe

  

  Yummmmm! (Used ready made thai red curry paste though)

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• Claire W

  26 February 2011

  Claire W rated and commented on this recipe

  

  Tasted just like the real thing!

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• mamarazzi

  27 October 2012

  mamarazzi rated and commented on this recipe

  

  Very nice, especially the way the Tofu is marinated. I used the vegetables from the last harvest in the garden, a bit of runnerbeans, last small courgette and some frozen beans. We all enjoyed it.

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• Heimishe Cook

  23 February 2013

  Heimishe Cook rated and commented on this recipe

  

  First time results were outstanding - 5 stars. My family prefer sweet potato and baby sweet corn which I substituted for the aubergine and courgette. I only used one lime in the curry paste and 2 table spoons of soy in main section. I guess people's palates are different:-)

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• Bashlybear

  24 May 2013

  Bashlybear rated and commented on this recipe

  

  I made a batch of this and me and two friends that tried it, all thought it was lovely. I used all the paste, added more veg and I found I had to keep tasting to adjust the flavour as the soy was too strong for me. Great recipe to play with though.

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Ingredients

• 200g firm tofu , cubed
• 4-5 tbsp soy sauce
• juice 3 limes
• 2 red chillies , 1 finely chopped, 1 sliced into rounds
• 2 tbsp vegetable oil
• 400ml can reduced-fat coconut milk
• 1 courgette , chopped into chunks
• 1 small aubergine , chopped into chunks
• ½ red pepper , deseeded and chopped into chunks
• 140g mushrooms , halved
• 140g sugar snap peas
• 20g pack basil , leaves picked
• 1 tsp brown sugar
• jasmine rice , to serve

FOR THE PASTE

• 3 red chillies
• 1 lemongrass , roughly chopped
• 3 shallots , roughly chopped
• ½ red pepper , deseeded and roughly chopped
• zest 1 lime
• stalks from 20g pack coriander
• thumb-size piece ginger , grated
• 2 garlic cloves
• 1 tsp freshly ground pepper
• 1 tsp ground coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 20 mins

Vegetarian, Vegan, Dairy-free

Ingredients

• 200g firm tofu , cubed
• 4-5 tbsp soy sauce
• juice 3 limes
• 2 red chillies , 1 finely chopped, 1 sliced into rounds
• 2 tbsp vegetable oil
• 400ml can reduced-fat coconut milk
• 1 courgette , chopped into chunks
• 1 small aubergine , chopped into chunks
• ½ red pepper , deseeded and chopped into chunks
• 140g mushrooms , halved
• 140g sugar snap peas
• 20g pack basil , leaves picked
• 1 tsp brown sugar
• jasmine rice , to serve

FOR THE PASTE

• 3 red chillies
• 1 lemongrass , roughly chopped
• 3 shallots , roughly chopped
• ½ red pepper , deseeded and roughly chopped
• zest 1 lime
• stalks from 20g pack coriander
• thumb-size piece ginger , grated
• 2 garlic cloves
• 1 tsp freshly ground pepper
• 1 tsp ground coriander

PER SERVING

233 kcalories, protein 8g, carbohydrate 11g, fat 18 g, saturated fat 10g, fibre 3g, sugar 7g, salt 3.06 g

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