Jungle Curry
Thai curry with peppers
Serves: 6
Preparation: 0 mins
Cooking: 0 mins
Â
Ingredients
- 1 x 150g pack of Cauldron Organic Marinated Tofu Pieces
- 4 tbsp sunflower oil
- 7 tsp red Thai curry paste
- 1 large head of broccoli, broken into florets
- 180g fine beans, sliced in half
- 250g button mushrooms, sliced in half
- 200g baby sweetcorn, sliced in half lengthways
- 1 red pepper, deseeded & sliced into thin strips
- 1 yellow pepper, deseeded & sliced into thin strips
- 3 tbsp dark soy sauce
- 250ml vegetable stock
- 2 dsp brown sugar
- 4 kaffir lime leaves, crumbled
- A good handful of coriander, the leaves torn
- Squeeze of lime juice to taste
- Salt & pepper to taste.
Method
- Heat oil in a large wok or large pan, over a medium heat. Add the curry paste & fry for a couple of seconds, before adding the vegetables & stirring constantly. Fry vegetables until they start to soften (approximately 5 minutes.)
- Add the brown sugar, soy sauce, lime leaves & vegetable stock to the wok & turn the heat up, cook until the vegetables are soft, but still have some texture (approximately 7 minutes.)
- Add the Organic Marinated Tofu Pieces & heat through.
- Stir in the torn coriander, add a squeeze of lime juice & season to taste.
- Serve on a bed of rice or noodles & sprinkle with chopped coriander to garnish.
