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Greatest plates · Main
Thai red curry with tofu and jasmine rice
Silky coconut red curry loaded with tofu and vegetables over fragrant jasmine rice. Comforting, fresh and ready in half an hour.
Serves 4Prep 15 minCook 20 minVegan
Containsgluten · soy
Protein 16%Carbs 39%Fat 45%
About 900 kcal a serve — 35 g protein, 87 g carbs, 46 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
RiceRinse the jasmine rice, then cook it in the rice cooker or a covered pot with 300 ml water until fluffy, about 12 minutes.
In the potCook rice →
Crisp the tofu
SearHeat the vegetable oil in a wide pan over medium-high and fry the cubed tofu for 6–8 minutes until golden on several sides, then set aside.
Into the panFry tofu →
8 min · med-high
Bloom the paste
Lower the heat, add the red curry paste to the same pan and stir for 1 minute until fragrant.
Into the panFry paste →
1 min
Simmer the curry
Pour in the coconut milk, then add capsicum, green beans and bamboo shoots. Simmer for 8 minutes until the vegetables are just tender.
Into the panSimmer →
8 min
Season and finish
SeasonReturn the tofu, stir in soy sauce, brown sugar and lime juice, and simmer 2 minutes more. Taste and adjust.
Into the panSeason →
2 min
Serve
ServeSpoon the curry over the rice and scatter with fresh basil.
On the plateGarnish →
Cook's noteDon't skip crisping the tofu first — it keeps its texture in the sauce. Serve over jasmine rice with plenty of the curry veg.
Estimated per serve
900 kcal · 35 g protein · 87 g carbs · 46 g fatestimates, within ~10%
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