Quick Thai Curry

Name: Quick Thai Curry
Yield: 4-6
Cuisine: Thai
Ingredients: 330g/12oz brown basmati or short-grain brown rice; 1 pack plain tofu, cut into 8-12 cubes OR a pack of marinated tofu pieces; A little oil or low-cal oil spray for tofu; 1 tbsp oil; 1 medium-large onion, chopped; 4 cloves garlic, crushed; 1-2 dsp vegetarian/vegan red or green curry paste (see above for availability); 1k/generous 2lbs assorted vegetables: eg French or other long green beans; baby sweetcorn; red pepper cut into bite-sized pieces;; aubergine, cut into 2cm/1 inch chunks;; broccoli florets 4 Kaffir lime leaves, left whole (available from Waitrose and other good supermarkets); 400ml/14fl oz can coconut milk (reduced fat if available); Salt and freshly ground black pepper; Juice of half a lime or more, to taste; Generous handful of fresh coriander leaves, washed, dried and coarsely chopped; Few Thai basil leaves, washed, dried and coarsely chopped – or use ordinary basil if you can’t find it; Optional: handful of roasted cashews or peanuts for garnish

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You can make this curry red or green, according to preference – just remember, green is milder than red, so plan accordingly.

Some Thai curry pastes contain fish or shrimp sauce. However, there are plenty of brands free from it! Thai Taste, Geo and Meridian are vegan and available in large branches of Tesco, Sainsbury and Waitrose. Some ethnic brands are OK too – but read the labels carefully – we found vegan and non-vegan on the shelves of our local Asian grocer!

Gluten free

Wheat free

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Total time

20 minutes preparation, 15-20 minutes cooking

Cuisine

Thai

Meal

mains
lunches

Servings

4-6

Ingredients

330g/12oz brown basmati or short-grain brown rice
1 pack plain tofu, cut into 8-12 cubes OR a pack of marinated tofu pieces
A little oil or low-cal oil spray for tofu
1 tbsp oil
1 medium-large onion, chopped
4 cloves garlic, crushed
1-2 dsp vegetarian/vegan red or green curry paste (see above for availability)
1k/generous 2lbs assorted vegetables: eg French or other long green beans; baby sweetcorn; red pepper cut into bite-sized pieces;
aubergine, cut into 2cm/1 inch chunks;
broccoli florets 4 Kaffir lime leaves, left whole (available from Waitrose and other good supermarkets)
400ml/14fl oz can coconut milk (reduced fat if available)
Salt and freshly ground black pepper
Juice of half a lime or more, to taste
Generous handful of fresh coriander leaves, washed, dried and coarsely chopped
Few Thai basil leaves, washed, dried and coarsely chopped – or use ordinary basil if you can’t find it
Optional: handful of roasted cashews or peanuts for garnish

Instructions

1. Put the rice on to cook with enough water to just cover it – top up with boiling water if it starts to stick. Cook until it is slightly sticky and keep warm.

2. In a non-stick or heavy-bottomed frying pan, cook tofu cubes until golden on each side. Drain on kitchen paper and set aside.

3. Sauté onion until it starts to turn soft.

4. Add garlic, rest of vegetables and lime leaves and cook for a further few minutes.

5. Stir in the curry paste and coat everything well.

6. Gradually stir in coconut milk – stop if curry starts to look too watery -and simmer until vegetables are tender.

7. A few minutes before end, add tofu chunks.

8. When vegetables are cooked, taste, adjust seasonings and add limejuice.

9. Stir in fresh coriander, basil leaves and roasted nuts just before serving.

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