Creamy Coconut Thai Red Tofu Curry

Fragrant flavours of ginger, chilli, lemongrass and lime in coconut milk curry sauce with chunky pieces of crisp tofu and fresh tender baby vegetables...

SERVES:  2-4  PEOPLE            |            PREP TIME:   20 MINS            |        COOK TIME:    30 MINS

INGREDIENTS

FOR THE COCONUT THAI RED CURRY

Large pinch coarse sea salt

6 black peppercorns

1 tsp cumin seeds

1 tsp ground coriander 

2 shallots, peeled & finely minced
4 cloves garlic, minced
6cm piece fresh ginger, peeled & minced
2 red chillis, de-seeded & minced
2 stalks lemongrass, crushed & minced

1 large handful fresh coriander, stalks included

Zest & juice 1/2 lime 

1 tbsp coconut oil

2 lime leaves

3 tbsp tomato puree
1 can coconut milk

250ml vegetable stock

1 heaped tsp coconut sugar

Juice 1/2 lime

Handful fresh coriander, finely chopped, to garnish

FOR THE TOFU

1 block firm tofu

1 tbsp cornflour

1/2 tsp sea salt

1 tbsp olive oil

1 red pepper

100g baby corn

100g mange tout 

100g tenderstem broccoli

METHOD

1. Make the curry paste first by crushing the sea salt, black peppercorns and cumin seeds using a pestle and mortar. Add in the ground coriander, shallots and garlic, and grind together until it beings to form a paste. Next, add in the ginger, chilli and lemongrass and continue grinding until well combined. Add in the fresh coriander, lime juice and zest, coconut oil and lime leaves, and crush until the paste has completely formed. then  Alternatively, the paste can be made in a food processor.

2. Place the red curry paste into a non-stick pan and fry for around 5 minutes on a medium heat until beautifully fragrant. Add in the tomato puree and fry that off for a couple of minutes. Next, pour in the coconut milk, vegetable stock and sprinkle in the coconut sugar, then reduce the heat and leave it on a gentle simmer for 30 minutes.

3. Pre-heat the oven to 180 degrees celsius. Prepare the tofu by tearing or chopping it up into chunks, then place into a large mixing bowl, sprinkle over the cornflour and sea salt, then toss well to combine. Drizzle over the olive oil and toss well again to coat evenly.

4. Place the coated tofu on a non-stick baking tray, arrange evenly then place in the oven to bake for around 20-25 minutes until golden and crispy.

5. Around 5 minutes before the coconut Thai red curry sauce is done, add in the baby vegetables, stir through and cook only until slightly tender.

6. Remove the tofu once cooked and add into the curry. Squeeze in the juice from the other half of the lime and add in the fresh coriander. 

7. Serve the Creamy Coconut Thai Red Tofu Curry with steamed basmati rice and sprinkle over more fresh coriander to garnish - enjoy!

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