Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/3 cup thai red curry paste (see recipe)
- 2teaspoons fish sauce
- 100grams green beans, halved
- 1 red capsicum, deseeded, sliced
- 1 carrot, sliced
- 80grams snow peas, trimmed
- 1tablespoons lime juice
- 1 lime, cut into wedges (to garnish)
- 270milliliter coconut milk
- 200grams medium tofu, drained, cut into 1cm-thick slices
- vegetable oil (for shallow frying)
- 1tablespoons palm sugar (or brown sugar)
Nutrition per serving
1110kJ / 265Cal
1110 Kilojoules or 265 Calories
13% of daily energy intake*
Protein
5.5grams
Fat
20.6grams
Carbs
12.8grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a wok over medium heat. Add curry paste and coconut milk and stir well to combine. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Step 2 of 3
Meanwhile, heat a thin layer of oil in a non-stick frying pan over medium-high heat. Cook tofu for 2-3 minutes each side or until golden. Drain on paper towel.
Step 3 of 3
Stir fish sauce, sugar, lime juice and 1/2 cup water into curry sauce. Add carrot, capsicum and beans and simmer for 3 minutes. Add tofu and snow peas and cook for 2 minutes or until peas are tender and tofu is warmed through. Garnish with lime wedges and serve.
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