Thai tofu and green bean red curry
Vegan red curry, rich and creamy
Ingredients Servings: 2-4 people
| Red Curry paste | 70g |
| Light soy sauce | 2 Tbsp |
| Coconut sugar | 1 Tbsp |
| Wok oil with Chilli | 1 Tbsp |
| Dried red chilies | 2 pieces |
| Dried kaffir leaves | 1 sachet |
| Tofu | 1 block |
| Long green beans | 300g |
| Shallots | 2 pieces |
Method
This vegan Thai red curry is rich and creamy and deliciously spiced.
It’s quick, easy and the pay-off is big.
It’s quick, easy and the pay-off is big.
1. Stir fry tofu
Bring a pan to medium heat, add 1 tbsp wok oil and fry the tofu blocks from each side until golden brown.
Take out and set aside on a plate.
2. Stir fry red curry paste
Bring the same pan again to medium heat and add the red curry paste. Stir until the flavors come out.
3. Add the veggies
Add the green beans, shallots, chilies and lime leaves, mix well. Then add the tofu, combine and let it simmer for 1-2 minutes.
4. Add the seasonings
Stir well, let it simmer for another 2 minutes. Serve with rice.