Creamy coconut milk, tender tofu, and a medley of colourful vegies come together for a satisfying dinner that’s bursting with vibrant flavours.
Serves: 4 Time to make: 20 mins
Ingredients:
¼ cup gluten-free Thai yellow curry paste
1 carrot, thinly sliced
6fl oz can light coconut milk
11oz tofu, cubed
11oz green veg stir-fry mix
5oz sugar snap peas, trimmed
16oz packet microwavable brown rice
2 limes
¹⁄³ cup fresh Thai basil leaves, to serve
Preparation Instructions
- Heat a large deep-frying pan over medium heat. Add paste and carrot and cook, stirring, for 2 minutes until fragrant. Add coconut milk and 1½ cups water and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until carrots have softened. Add tofu, stir-fry mix and sugar snaps and cook for 3–4 minutes until vegies are tender.
- Meanwhile, heat brown rice according to packet instructions.
- Cut one lime into wedges and remaining lime in half. Squeeze halved lime over curry and stir juice through. Divide rice and curry among four serving bowls. Scatter over Thai basil and serve with lime wedges on the side.
For a creamier curry, replace the water with reduced-fat milk. You can use any prepared stir-fry vegie mix for this.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used.
Recipe credit: https://www.healthyfood.com/healthy-recipes/yellow-tofu-curry
