34min 4 ppl
Red Curry with Tofu and Butternut Squash
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
800 kcalper person
Protein 18g
Carbs 80g
Fats 45g
About this dish
A rich vegetarian red curry of golden fried tofu and butternut squash, the paste fried in coconut cream until fragrant, finished with makrut lime and Thai basil.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Makrut lime leavestorn4 leaves
- Butternut Squashpeeled and cut into 2cm cubes300 g
- Bird's Eye Chilliessliced3
- Thai basilleaves picked20 g
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Vegan Thai red curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk400 ml
Dried Goods
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu dry and cut into cubes.
Approx. 3 minutes
2
Tear the lime leaves, peel and cube the butternut squash, and slice the chillies.
Approx. 6 minutes
3
Heat the vegetable oil in a wok over medium-high heat and fry the tofu for 5 minutes, turning occasionally, until golden on all sides. Remove and set aside.
Approx. 5 minutes
4
Heat the coconut cream in the same wok and fry the curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
5
Pour in the coconut milk, add the lime leaves and butternut squash, and simmer for 12 minutes until the squash is tender.
Approx. 12 minutes
6
Return the tofu to the wok and stir in the light soy sauce and palm sugar, simmering for 2 minutes to warm through.
Approx. 2 minutes
7
Remove from the heat, stir in half the basil and chillies, and divide the cooked rice between bowls, ladling the curry over the top and scattering with the remaining basil and chillies.
Approx. 3 minutes
