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Home > Reader Recipes > Ridiculously good red curry

Ridiculously good red curry
( SERVES 4 )

RuthJ1

Publication: Reader Recipes

Reader Recipes

Ratings: 5.0 / 5 FROM 6

Ridiculously good red curry

5.0 / 5 FROM 6

My daughter recently went vegan and we needed something delicious, hearty and healthy that could be whipped up quickly and cheaply for her. (She is an adult now but some nights she was having popcorn for dinner). This recipe is so yum that even the staunchly non-vegan rest of the family will eat it. The recipe is made in ONE pan. It is very forgiving and quantities can be increased and extra vegetables can be added to bulk it out. It also reheats beautifully for lunch the next day.

Ingredients

250 g Firm tofu, can be bought much more cheaply from Asian supermarkets
3 Tbsp Red curry paste, Adjust to taste
2 cloves Crushed garlic
1 splash Sesame oil
1 splash Japanese soba soya sauce
1 head Broccoli
1 serving Roast vegetables, This is optional but roast pumpkin is nice
1½ cups Coconut milk, Coconut cream makes the dish even richer
1 handful Fresh coriander, Optional

Directions

  1. Chop firm tofu into small squares and sizzle in sesame oil in a large frying pan until the tofu is nice and golden. With the tofu still in the pan, add crushed garlic and fry for a minute or so. Next add red curry paste to the same pan and sizzle over a medium heat for a minute or two. Keep stirring so nothing catches. Then add the splash of soya sauce and the coconut milk or cream. Stir well. Add the broccoli and cook until it reaches the texture you like. If you are in a rush, you can steam or microwave the broccoli first. Add any left over roast veges or throw in some frozen peas or beans if they take your fancy. Cook until nicely combined and you can no longer wait.
  2. If you like your curry more liquid, just add more coconut milk.
  3. Serve with steamed rice or quinoa or just eat as is.
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http://www.bite.co.nz/reader-recipe/13297/Ridiculously-good-red-curry/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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