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Thai Red Curry Tofu with Jasmine Rice

Golden tofu simmered in a coconut red curry with green beans and pepper, served over jasmine rice.

Total
30 min
Hands on
20 min
Serves
2
Method
hob
Cuisine
Thai-inspired

Per serving · estimated

Energy
790 kcal
Protein
25 g
Fat
43 g
Carbs
76 g
Freshly cooked Thai Red Curry Tofu with Jasmine Rice

Method

  1. Step 1 of 13

    Rinse the rice until the water runs almost clear.

    • Jasmine rice
    rinse rice

  2. Step 2 of 13

    Put the rice in a pan with 300 ml water, bring to the boil, then cover and cook on the lowest heat.

    • Jasmine rice
    12 min
    cover rice simmer

  3. Step 3 of 13

    Trim the green beans and cut them in half.

    • Green beans
    trim green beans

  4. Step 4 of 13

    Slice the red pepper into strips.

    • Red pepper
    slice pepper strips

  5. Step 5 of 13

    Cut the tofu into 2 cm cubes and pat them dry.

    • Firm tofu

  6. Step 6 of 13

    Heat the oil in a wide frying pan over medium-high heat.

    • Vegetable oil
    heat oil in pan

  7. Step 7 of 13

    Fry the tofu until the faces are golden and crisp, then push it to one side of the pan.

    • Firm tofu
    6 min
    tofu golden crisp
    What ‘ready’ looks like

  8. Step 8 of 13

    Add the curry paste to the clear side of the pan and fry until it smells fragrant.

    • Thai red curry paste
    1 min

  9. Step 9 of 13

    Pour in the coconut milk and 100 ml water and bring down to a steady simmer.

    • Coconut milk
    reduce to simmer

  10. Step 10 of 13

    Add the green beans and pepper and simmer until the beans are bright and just tender.

    • Green beans
    • Red pepper
    6 min
    vegetables tender crisp
    What ‘ready’ looks like

  11. Step 11 of 13

    Season the curry with the soy sauce, sugar and a squeeze of lime.

    • Soy sauce
    • Sugar
    • Lime

  12. Step 12 of 13

    Fluff the rice with a fork.

    • Jasmine rice
    fluff rice

  13. Step 13 of 13

    Spoon the curry over the rice and scatter with basil leaves.

    • Basil leaves

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