Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 450grams firm tofu
- 1tablespoons olive oil
- 2tablespoons Thai red curry paste
- 1-2 green chillies, sliced
- 3/4 cup canned light coconut milk
- 1 cup vegetable stock
- 1 large eggplant, diced
- 12 baby sweetcorn
- 100grams snowpeas
- 100grams carrots, sliced
- 125grams shiitake mushrooms, halved
- 1 large green capsicum, sliced
- 150grams canned sliced bamboo shoots, drained
- 1tablespoons Thai fish sauce
- 1tablespoons clear honey
- 2 kaffir lime leaves
- 1 large handful torn Thai basil leaves (to garnish)
- 1 handful toasted cashew nuts (to garnish)
Method
Step 1 of 4
Drain the tofu and pat it dry with kitchen paper before cutting it into 5 cm cubes.
Step 2 of 4
Heat the oil in a wok over high heat until the oil starts to shimmer. Stir-fry the red curry paste and chillies for 1 minute, then stir in 2 tablespoons of the coconut milk (from the thicker part at the top of the can) and cook, stirring constantly, for 2 minutes.
Step 3 of 4
Add the stock and bring to the boil. Add the aubergine, then bring the mixture back to the boil and simmer for about 5 minutes. Add the remaining vegetables and cook for another 5-10 minutes. Stir in the fish sauce, honey, lime leaves and the remaining coconut milk and simmer for another 5 minutes, stirring occasionally. Add the tofu cubes and mix well.
Step 4 of 4
Garnish with torn Thai basil leaves and toasted cashew nuts. Serve with jasmine or sticky (glutinous) rice, if liked, which will absorb all the wonderful aromatic sauce.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.