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

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Pat the tofu dry with paper towel and cut it into large cubes
  2. Heat 6 tablespoons of coconut milk in a wide pan until bubbly
  3. Stir in the curry paste and lemongrass and cook for about a minute, until fragrant
  4. Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil
  5. Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables
  6. Simmer gently for a few minutes until tender, but crisp
  7. To serve, sprinkle with coriander leaves and serve with rice noodles
BROWSE OUR RECIPE COLLECTIONS