Tofu and vegetable Thai red curry

Name: Tofu and vegetable Thai red curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 bag Thai red curry paste ( ~70 g); 400 ml canned coconut milk; 200 g rice; 250 g bean sprouts; 2 carrots (sliced); ½ broccoli (chopped into florets); 100 g baby corn; 375 g firm tofu (cut into small cubes); 1 lime (into wedges); 1 fresh chilli pepper (thinly sliced (optional)); 1 handful fresh coriander (coarsely chopped (optional)); chilli oil ((optional))

A bowl of creamy orange curry soup with tofu, noodles, herbs, lime wedges, and chili oil, surrounded by a bowl of white rice, a dish of chili sauce, and lime slices on a brown cloth.

For many new vegans and vegetarians, curry quickly becomes a go-to favourite – packed with flavour thanks to its rich blend of herbs and spices. This Thai red curry with tofu and peppers is simple to make, especially with the help of ready-made curry paste.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Ingredients

Servings: 2

1 bag

Thai red curry paste ~70 g
400 ml

canned coconut milk
200 g

rice
250 g

bean sprouts
2

carrots sliced
½

broccoli chopped into florets
100 g

baby corn
375 g

firm tofu cut into small cubes

Toppings

1

lime into wedges
1

fresh chilli pepper thinly sliced (optional)
1 handful

fresh coriander coarsely chopped (optional)
chilli oil (optional)

Instructions

Heat some oil in a large wok. Add the tofu and fry until crispy for about 5 minutes. Season with some salt or a dash of soy sauce. Set the tofu aside.
Cook the rice according to the instructions on the package.
In the same wok, heat a bit more oil and fry the red curry paste. Add the carrot, broccoli and baby corn, stir-frying them in the curry paste for a minute or two. Then pour in the coconut milk.
Cover with a lid and let simmer for 8–9 minutes.
Add the tofu and bean sprouts to the curry and let everything heat through.
Divide the curry between plates and serve with the rice and lime wedges. Garnish with fresh chili, chili oil, and coriander if desired.