Red Thai Curry with Tofu Zoodles
The perfect balance of fragrant thai spices, delicious served a mix of zoodles (spiralized courgette) and brown rice.
Recipe Ingredients
2 Servings
1 small white onion
3 garlic cloves
1 tbsp grated ginger
3 tbsp veg stock
2 tbsp red curry paste
1 15 oz coconut milk
a handful of broccoli florets
a few 3/4” inch extra firm tofu cubes
1-2 tbsp tamari/soy sauce
1 tbsp fresh lime juice
1 tsp sriracha
Toppings: cashews, red chili flakes, sesame seeds, fresh basil
Dish Preparation
25 Minutes
Sauté 1 small white onion (small dice) in 1 -3 tbsp vegetable stock until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger.
Sauté until fragrant, for about 30 seconds – adding more stock to prevent pan from sticking.
Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute.
Add 1-15oz can coconut milk and 1/2 cup water and stir.
Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender.
Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste.
Topped with cashews, red chili flakes, sesame seeds, fresh basil.
Serve with courgette zoodles and brown rice.
Allergens
Soy
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