Thai Tofu Curry
Ingredients
- 100 ml 3½fl oz coconut milk
- 1 tablespoon red Thai curry paste
- 230-250 g 8-9oz firm tofu, chopped
- 100 g 3½oz tenderstem broccoli
- 3 tablespoons coconut cream
- ½ tablespoon fish sauce
- ½ tablespoon brown sugar
- 300 g 10½oz rice, or similar, to serve
- 100 g 3½oz baby spinach
- Lime juice to taste
- Red chili finely sliced, to garnish
Serves 4 | Calories: 413 per serving
Prep Time: 15 mins | Cook Time: 20 mins |
Instructions
- Heat 1 tablespoon of coconut milk in a frying pan over medium heat.
- Add the red Thai curry paste and cook for 1 minute, stirring.
- Add the chopped tofu to the pan and stir over high heat for about 3 minutes.
- Trim the tenderstem broccoli and pour boiling water over it to cover.
- Let it sit while the tofu is cooking, then drain it well and add it to the pan.
- Stir in the remaining coconut milk, coconut cream, fish sauce, and brown sugar.
- Bring the mixture to a boil, reduce the heat to a simmer, and cook for about 5 minutes until the tofu is heated through.
- Meanwhile, heat the rice according to the packet instructions.
- Stir the baby spinach into the curry and cook until it wilts, which should take about 1-2 minutes.
- Taste the curry and season with salt, pepper, and lime juice to your liking.
- Serve the Thai tofu curry with the rice.
- Garnish with finely sliced red chili if desired.
Notes / Tips / Wine Advice:
Feel free to add extra roasted vegetables on the side or as an addition to this delicious Thai tofu curry. Enjoy!