Thai Red Tofu Curry
Tofu, green beans and mushrooms in a gently spiced red curry coconut sauce.
Ingredients
- 300 g firm tofu, cubed
- 400 ml light coconut milk
- 2 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup mushrooms, sliced
- 1 tsp oil
- 1 tbsp soy sauce
- 1 tsp brown sugar
- Fresh basil leaves
Method
- Heat oil in a saucepan over medium heat.
- Add red curry paste and stir for 1 minute.
- Pour in the coconut milk and mix until smooth.
- Add tofu, bell pepper, green beans, and mushrooms.
- Simmer for 12–15 minutes until the vegetables are tender.
- Add soy sauce and brown sugar.
- Taste and adjust the seasoning.
- Garnish with basil and serve with rice if desired.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 290 kcal |
| Protein | 15 g |
| Carbohydrates | 17 g |
| Fat | 19 g |
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