Dairy-free dinner recipe for 4 people, takes only 20 mins; recipe has tofu, soy sauce, lime, chilli, vegetable oil, coconut milk, courgette, aubergine, red pepper, mushroom, sugar snap pea, basil, brown sugar, rice, red chilli, lemongrass, shallot, red pepper, lime, coriander, ginger, garlic clove, pepper and coriander.
Veggie Thai red curry
Course: Dairy-free dinner
Servings
4
servings
Prep time
30 mins
Ingredients
- Tofu: 200g firm tofu, cubed
- Soy Sauce: 4-5 tbsp soy sauce
- Lime: juice 3 limes
- Chilli: 2 red chillies, 1 finely chopped, 1 sliced into rounds
- Vegetable Oil: 2 tbsp vegetable oil
- Coconut Milk: 400ml can reduced-fat coconut milk
- Courgette: 1 courgette, chopped into chunks
- Aubergine: 1 small aubergine, chopped into chunks
- Red Pepper: 1/2 red pepper, deseeded and chopped into chunks
- Mushroom: 140g mushrooms, halved
- Sugar Snap Pea: 140g sugar snap pea
- Basil: 20g pack basil, leaves picked
- Brown Sugar: 1 tsp brown sugar
- Rice: jasmine rice, to serve
- Red Chilli: 3 red chillies
- Lemongrass: 1 lemongrass, roughly chopped
- Shallot: 3 shallots, roughly chopped
- Coriander: stalks from 20g pack coriander
- Ginger: thumb-size piece ginger, grated
- Garlic Clove: 2 garlic cloves
- Pepper: 1 tsp freshly ground pepper
Directions
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
