Thai Coconut Curry
Citrus red thai curry with coconut and tofu
Servings 4
Calories 631kcal
Ingredients
- 2 tbsp Coconut oil, divided
- 2 block Firm Tofu, cut into squares
- 1 medium Onion, sliced
- 1 medium Red Pepper, sliced
- 1 tsp Turmeric
- 3 tbsp Thai Red Curry Paste
- Juice of half a lime
- 1 tsp Tamarind Paste
- 1 tbsp Sugar
- 1 can (440mL) Coconut Milk
- 125 g Sugarsnap Peas
To Serve
- 2 cup Cooked White Rice
- 4 wedges Lime
- 2 medium Chilli, thinly sliced.
Instructions
Prepare the Tofu
- Heat 1 tbsp coconut oil in a large non-stick pan
- Add the tofu squares and fry on both sides until golden, around 5 minutes per side.
- Once cooked, place on a paper towel to absorb excess oil. Set aside for later.
Prepare the Curry
- Heat the other tbsp coconut oil in a large non stick pan before adding the sliced onion and red pepper
- Fry for around 5 minutes until the onion is translucent.
- Add the turmeric and fry for another few minutes until the turmeric becomes very vibrant.
- Add the thai red curry paste and fry that for another 5 minutes until it's fragrant.
- Add the coconut milk, lime juice, tamarind and sugar and stir well to combine before adding the sugarsnap peas and tofu.
- Simmer for 10 minutes or so until the sugarsnap peas are tender but not soft.
To Serve
- Serve immediately with the rice and one wedge of lime each. Sprinkle the thinly sliced chilli on top!