Tofu and Green Bean Red Curry

Name: Tofu and Green Bean Red Curry
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 175 g/6 oz firm tofu, rinsed, drained and cut in 2cm/¾ in cubes; 600 ml/1 pint/2½ cups canned coconut milk; 2 fresh red chillies, seeded and sliced; 225 g/8 oz/3¼ cups button (white) mushrooms; 115 g/4 oz/scant 1 cup green beans, trimmed; 15 ml/1 tbsp Thai red curry paste; 4 kaffir lime leaves, torn; fresh coriander (cilantro) leaves, to garnish; 10 ml/2 tsp palm sugar or light muscovado (brown) sugar; 45 ml/3 tbsp Thai fish sauce

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is one of those versatile recipes that should be in every cook’s repertoire. This version uses green beans, but other types of vegetable work equally well. The tofu takes on the flavour of the spice paste and also boosts the nutritional value.

Ingredients

600 ml/1 pint/2½ cups canned coconut milk
15

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for 1 minute.