Prawn filo wraps
These healthy prawn bites make a great light lunch or snack with a little bowl of sweet chilli sauce
Veggie Thai red curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g firm tofucubed
- 4-5 tbsp soy sauce
- juice 3 limes
- 2 red chillies1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil
- 400ml can reduced-fat coconut milk
- 1 courgettechopped into chunks
- 1 small auberginechopped into chunks
- ½ red pepperdeseeded and chopped into chunks
- 140g mushroomshalved
- 140g sugar snap pea
- 20g pack basilleaves picked
- 1 tsp brown sugar
- jasmine riceto serve
For the paste
- 3 red chillies
- 1 lemongrassroughly chopped
- 3 shallotsroughly chopped
- ½ red pepperdeseeded and roughly chopped
- zest 1 lime
- stalks from 20g pack coriander
- thumb-size piece gingergrated
- 2 garlic cloves
- 1 tsp freshly ground pepper
- 1 tsp ground coriander
Nutrition: per serving
- kcal233
- fat18g
- saturates10g
- carbs11g
- sugars7g
- fibre3g
- protein8g
- salt3.06g
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.
