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
- Coriander: stalks from 20g pack coriander
- Vegetable Oil: 2 tbsp vegetable oil
- Red Pepper: 1/2 red pepper, deseeded and chopped into chunks
- Garlic Clove: 2 garlic cloves
- Red Chilli: 3 red chillies
- Pepper: 1 tsp freshly ground pepper
- Courgette: 1 courgette, chopped into chunks
- Basil: 20g pack basil, leaves picked
- Lime: juice 3 limes
- Soy Sauce: 4-5 tbsp soy sauce
- Aubergine: 1 small aubergine, chopped into chunks
- Brown Sugar: 1 tsp brown sugar
- Chilli: 2 red chillies, 1 finely chopped, 1 sliced into rounds
- Shallot: 3 shallots, roughly chopped
- Ginger: thumb-size piece ginger, grated
- Mushroom: 140g mushrooms, halved
- Coconut Milk: 400ml can reduced-fat coconut milk
- Lemongrass: 1 lemongrass, roughly chopped
- Rice: jasmine rice, to serve
- Tofu: 200g firm tofu, cubed
- Sugar Snap Pea: 140g sugar snap pea
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.
