Thai Red Curry
Coconut based curry with baby corn and spinach.
Serves: 6
Preparation: 10 mins
Cooking: 15 mins
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Ingredients
- 1-2 tbsp vegetable oil
- 1-2 tbsp red Thai curry paste
- 1 x 250g pack Cauldron Organic Tofu - Plain & Simple, drained, cut into 1 cm inch pieces
- 400 ml can coconut milk
- 150ml vegetable stock
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 125g baby corn, halved lengthwise
- 125g baby spinach, well rinsed
- Juice of 1 lime
- To serve: 200g Thai fragrant rice
Method
- Heat the oil in a pan over a medium heat. Add the curry paste, cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes.
- Add the coconut milk, the stock, soy sauce and sugar. Bring to a simmer and add the baby corn. Cover and cook for 10 minutes.
Add the spinach and lime juice to the pan, simmer for a further minute then serve with the freshly cooked rice.
This is the most scrumptious recipe!!!
Well recommnended!
Hi Amy
Where did you buy it?
Trying this one out tonight…..Are there any more recipes using the plain tofu as main ingredient???? I find it hard to get a nice crispy edge to the plain tofu. I love the Smoked and Marinated tofu but prefer to use the cheaper, basic tofu! Any ideas?? Also not that keen on frying all the time. Cheers!
Jen, try freezing it first, it cooks better and goes more crispy.
Hi Jen,
Try marinating your tofu the night before you use it. It gives your tofu a bit of a crispy edge you are looking for when used in stir fry. And of course, the beauty of tofu is the fact that it absorbs the delicious marinate you put it in – you can even try making the marinate yourself…
Jana