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Veggie Thai red curry

Veggie Thai red curry

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Rating: 4 out of 5.40 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal233
fat18g
saturates10g
carbs11g
sugars7g
fibre3g
protein8g
salt3.06g
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Ingredients

For the paste

Method

  • STEP 1

    Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

  • STEP 2

    Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

  • STEP 3

    Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

  • STEP 4

    Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

RECIPE TIPS
SAVING TIME
You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

Rating: 4 out of 5.40 ratings
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