Tofu Red Thai Curry

Tofu Red Thai Curry
Add a little extra spice to your life!

Tofu Red Thai Curry
Serves: 4-6

250g Firm Tofu
2 Red Capsicums
2 Carrots
200 grams Green Beans
2 Limes
3 Chillies, chopped
250 grams Rice Noodles
800 ml Coconut Milk
Red Thai Curry Paste
1 tbsp Soy Sauce
1 tbs Olive Oil
2 tsp Chilli Flakes


Step 1:
Dice Tofu into 2-3 cm cubes and shallow fry using half the olive oil in a non stick pan. One golden brown and crispy place to the side.

Step 2:
Thinly slice capsicums and carrots and top and tail the green beans.
Place sliced vegetables into a microwavable container with water and lightly steam. Note: Do not over cook the vegetables. You want them to soften whilst still maintaining a crunch!

Step 3:
In a large pan add remaining olive oil and red thai curry paste . Cook in oil until fragrant. Add coconut milk and combine.

Step 4:
Add steamed vegetables, soy sauce, chilli flakes and the juice of 1 lime, mix through. Simmer and let flavours combine.
Top Tip: Too salty? Add additional lime juice or a sprinkle of brown sugar.

Step 5:
Add rice noodles to a large mixing bowl and cover with boiling water. Allow to cook for designated timeframe.

Step 6:
Add cooked tofu and rice noodles to curry. Mix through, serve and enjoy!

Please note: This recipe packs a spicy flavour punch! So ensure you add your chilli to taste. 
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