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Vegan Red Curry with Tofu and Bamboo Shoots

Vegan Red Curry with Tofu and Bamboo Shoots

Thai
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32 minutes
4 people
Medium31–60 min or 7–12 steps

32 min · 7 steps

Medium: 31–60 min or 7–12 steps

626 kcalper person
Protein 13g
Carbs 40g
Fats 47g

About this dish

A rich vegan red curry of golden fried tofu, bamboo shoots and Thai aubergine, the paste fried in coconut cream and finished with lime leaves and Thai basil.

Allergy Info

Gluten, Soya

Diet Info

Vegan

Before you start

Ready-made is fine, or make your own.

Ingredients

Fresh Produce

  • Makrut lime leavestorn4 leaves
  • Thai auberginesquartered150 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
  • Bamboo shootsdrained and sliced250 g

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, slice the bamboo shoots, quarter the aubergines 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, bamboo shoots and aubergines, and simmer for 10 minutes until the aubergines are tender.

Approx. 10 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

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