Thai Red Curry with Tofu and Mixed Vegetables
Thai red curry with tofu and mixed vegetables simmered in coconut milk with red curry paste, red pepper, broccoli, and sugar snaps.
- 200 g, pressed and cubed firm tofu
- 2 tbsp red curry paste
- 400 ml tin coconut milk
- 1 tbsp vegetable oil
- 1 medium, sliced red pepper
- 100 g broccoli florets
- 75 g sugar snap peas
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 10 g, chopped fresh coriander
- 120 g, to serve basmati rice
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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
Cook the basmati rice according to packet instructions.
- Step 2
Heat the vegetable oil in a large saucepan or wok over a medium-high heat.
- Step 3
Add the cubed tofu and fry for 5-7 minutes until golden brown on all sides. Remove the tofu from the pan and set aside.
- Step 4
Add the red curry paste to the same pan and fry for 1-2 minutes until fragrant, stirring constantly.
- Step 5
Pour in the coconut milk and bring to a simmer. Stir well to combine with the curry paste.
- Step 6
Add the sliced red pepper and broccoli florets to the curry. Simmer for 5-7 minutes until the vegetables are tender-crisp.
- Step 7
Add the sugar snap peas and cooked tofu to the pan. Stir and cook for another 2-3 minutes until heated through.
- Step 8
Stir in the soy sauce and lime juice. Taste and adjust seasoning if needed.
- Step 9
Serve the Thai red curry hot, spooned over the cooked basmati rice. Garnish with fresh coriander.
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