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Thai Red Curry


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Rate this recipe 3.7/5 (56 Votes)


  • 8oz/225g rice
  • 9oz/250g tofu
  • oil
  • 1 tbsp Thai red curry paste
  • 150g shallots/red onion
  • 1 garlic clove
  • 1 aubergine
  • 1 courgette
  • 100g green beans
  • 100g mange tout
  • ½ pint/300ml coconut milk
  • juice of 1 lime or lemon


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Cook the rice according to packet instructions

Step 2

Extract water from tofu and cut into cubes

Step 3

Heat some oil in a pan and fry the tofu until golden on both sides then drain

Step 4

Heat some oil and gently fry the shallots/red onion, garlic and aubergine for 5 minutes

Step 5

Add the curry paste and cook gently for 2 minutes

Step 6

Add the other vegetables, tofu and coconut milk

Step 7

Simmer for 15-20 minutes until cooked

Step 8

Add the lime or lemon juice

Step 9

Serve with the rice

Can also use green curry paste and include other vegetables

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