Photo by sofia inductgroup on Unsplash
Thai Red Curry with Mixed Vegetables and Coconut Rice
Thai red curry with aubergine, peppers, green beans and tofu, simmered in red curry paste and coconut milk.
- 150 g jasmine rice
- 400 ml coconut milk
- 3 tbsp red curry paste
- 1 medium aubergine
- 1 large red pepper
- 150 g green beans
- 200 g firm tofu
- 20 g thai basil
- 2 tsp palm sugar
- 2 tbsp soy sauce
- 1 whole lime
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook with 200ml coconut milk and 100ml water for 15 minutes until tender
- Step 2
Cut aubergine into chunks, slice red pepper, trim green beans, and cube tofu into 2cm pieces
- Step 3
Heat 2 tbsp oil in a wok over medium-high heat, fry tofu until golden on all sides, about 5 minutes, then remove
- Step 4
Add curry paste to the same wok, fry for 1 minute until fragrant
- Step 5
Pour in remaining coconut milk, bring to a simmer
- Step 6
Add aubergine and simmer 5 minutes, then add peppers and green beans
- Step 7
Cook for 8-10 minutes until vegetables are tender
- Step 8
Return tofu to wok, add palm sugar, soy sauce, and lime juice
- Step 9
Stir in thai basil leaves and cook for 1 minute until wilted
- Step 10
Serve curry over coconut rice with lime wedges
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