Thai red tofu curry on rice pasta
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3 to 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 block tofu, cut into small squares
- 2 x 400 ml can coconut milk
- 1 lemongrass stalks, roughly chopped
- 3 cups vegetable stock
- 3 tbsp fish sauce
- 80 g brown sugar
- 4 lime leaves
- 100 g mangetout, blanched
- 100 g baby corn
- 400 g tenderstem broccoli, sautéed or blanched
- 1 x 80 g sachet thai red curry paste
- 1/2 bunch coriander leaves, to garnish
- 454 g rice noodles
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Cooking Instructions
- Pat the tofu dry with paper towel and cut it into large cubes
- Heat 6 tablespoons of coconut milk in a wide pan until bubbly
- Stir in the curry paste and lemongrass and cook for about a minute, until fragrant
- Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil
- Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables
- Simmer gently for a few minutes until tender, but crisp
- To serve, sprinkle with coriander leaves and serve with rice noodles
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