Thai red curry with tofu
A hot Thai red curry with crisp tofu, broccoli and pepper in coconut milk, served with jasmine rice.
- 30 minTime
- 22 minHands-on
- 4Portions
- ≈ 34 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 400 gTofu, firm
- 1Bell pepper, red, in strips
- 250 gBroccoli, in small florets
- 3Spring onions, sliced
- 3 tbspRapeseed oil
- 3 tbspRed curry paste
- 400 mlCoconut milk
- ≈ 1 dlWater
- 2 tbspSoy sauce
- 1 tspSugar
- 1Lime
- ½Coriander, pot (optional)
On the side
- 3 dlRice, jasmine rice
- to tasteSalt
Method
- Rinse the rice and bring it to a boil in a pot with 4½ dl water and a little salt.
- Simmer the rice under the lid on low heat for 12 minutes. Then take it off the heat and leave it to stand with the lid on.
- Pat the tofu dry with kitchen paper and cut it into cubes.
- Slice the pepper into strips, cut the broccoli into small florets and slice the spring onions.
- Fry the tofu in 2 tbsp of the oil over medium-high heat until golden on all sides. Set it aside on a plate.
- Fry the curry paste in the rest of the oil for a minute. Stir in the coconut milk, water, soy sauce and sugar and bring to a boil.
- Add the broccoli and pepper and simmer for 5 minutes, until the vegetables are just tender.
- Fold in the tofu and squeeze in the juice of half a lime. Top with spring onion and coriander and serve with the rice and the rest of the lime in wedges.
The cost is estimated from Swedish grocery prices.
