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Thai Red Curry with Pumpkin, Green Beans & Tofu
Tofu and pumpkin chunks simmer with Thai red curry paste, garlic and coconut milk, then combine with green beans before serving over jasmine rice.
- 250 g firm tofu
- 300 g pumpkin or butternut squash
- 150 g green beans
- 400 ml coconut milk
- 20 g Thai red curry paste
- 2 whole garlic cloves
- 20 ml lime juice
- 1 tsp fish sauce
- 5 g palm sugar or brown sugar
- 1 tbsp vegetable oil
- 8 g fresh Thai basil or coriander
- 150 g jasmine rice
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 5 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Peel and cut pumpkin into 2cm chunks.
- Step 3
Trim green beans and cut in half.
- Step 4
Mince garlic finely.
- Step 5
Heat oil in a large pan over medium-high heat.
- Step 6
Add curry paste and garlic; stir-fry for 1 minute until fragrant.
- Step 7
Pour in coconut milk slowly, stirring to combine with paste.
- Step 8
Add pumpkin chunks and bring to a gentle simmer.
- Step 9
Cook for 10 minutes until pumpkin is nearly tender.
- Step 10
Add green beans and tofu cubes; simmer for 5 minutes.
- Step 11
Stir in fish sauce, lime juice, and palm sugar.
- Step 12
Taste and adjust seasoning; add more lime juice or fish sauce as needed.
- Step 13
Meanwhile, cook jasmine rice according to packet instructions (typically 12-15 minutes).
- Step 14
Garnish curry with fresh Thai basil or coriander.
- Step 15
Serve over jasmine rice.
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