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Thai red curry

Name: Thai red curry
Cook time: 20 min
Yield: 2

with tofu and charred vegetables

Ready in around 20 mins

RECIPE FACT:

Did you know that Thai curries consist of similar ingredients with the exception to the type of chilli used which determines the colour (and heat) of the curry.

Nutritional Info:

Energy: 2287kj (547Kcal)
Protein: 32g
Carbohydrate: 54g
Fat: 25g
Contains: Gluten, Soy, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE TOFU AND VEGETABLES:

Cut the tofu into 1 cm cubes. Cut the broccolini into small bite sized pieces. Remove the stem from the makrut lime leaf and finely slice. Roughly chop the coriander including the stalks. Remove the chilli from the top of the Thai red curry paste and finally slice if using or discard.
2. TO COOK THE RICE:

Open the bag of steamed white rice, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice, season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE TOFU AND VEGETABLES:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and broccolini, season with salt and cook for 3-4 mins, stirring occasionally to create a char then remove from the pan. Add the edamame and baby corn and cook for a further 2-3 mins.
4. TO FINISH THE THAI RED CURRY:

Add the curry paste to the pan and cook for 1 min. Add the coconut cream, 1/2 cup of water and the makrut lime leaf and bring up to the boil then turn the heat to medium-low. Add the tofu and broccolini back to the pan and cook for 2-3 mins until the curry has reduced slightly.
TO SERVE:

Spoon steamed rice into bowls and top with Thai tofu vegetable curry. Sprinkle over the chopped coriander.