Thai Red Curry with Tofu Recipe
Serves
4
Ingredients
- 150g jasmine rice, well rinsed in cold running water
- 2tbsp olive oil
- 1 brown onion, thinly sliced
- 1 small aubergine, cut into bite-sized chunks
- 3 garlic cloves, crushed
- 1 stick of lemongrass, bashed
- 6tbsp Thai red curry paste
- 1 small courgette, cut into bite-sized chunks
- 1 red pepper, deseeded and cut into bite-sized chunks
- 250ml coconut milk
- 1tsp caster sugar
- 100g green beans, trimmed and halved
- 2tsp fish sauce (optional)
- 350g extra-firm tofu, cut into large cubes
- a handful of coriander leaves
- 1 lime, cut into wedges
Method
First, cook the rice. Bring a large saucepan of water to the boil, add the rice and stir. Simmer, uncovered, for 9-10 minutes or until the rice is tender. Drain and set aside.
Once the rice is cooking, start the curry. Heat the oil in a heavy-bottomed saucepan or ovenproof casserole dish over a medium heat. Add the onion and aubergine and cook for 2 minutes. Add the garlic, lemongrass and curry paste and fry for 1 minute until fragrant.
Add the courgette and red pepper and stir through the coconut milk and sugar. Bring to a simmer and cook for 8 minutes.
Add the green beans and continue to cook for a further 5 minutes. Add the fish sauce, if using, and tofu to heat through, then remove from the heat.
Serve with the rice, a scattering of coriander leaves and wedges of lime.
Recipe courtesy of In Minutes by Clodagh McKenna. Published by Kyle Books. Photography by Dora Kazmierak.
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