Thai jungle curry (with tofu)
Category:
Main
Free from:
meat, sesame, gluten, milk/lactose, nuts, mustard, lupin, sulphites, crustaceans, molluscs, celery, eggs. VEGAN/VEGETARIAN
Contains:
soya, (fish if using fish sauce)
Alternatives:
For a meaty version - replace the tofu with chicken. Just add more veg if you don't like tofu.
Preparation time:
15-20 minutes
Cooking time:
10-15 minutes
Serves:
2
Ingredients
2 tbsp red curry paste (e.g. Thai Taste. Check for gluten, fish & sulphites)
150g tofu
500ml water or vegetable stock (check for celery & gluten)
4 green beans
1/4 aubergine
1 large red chilli
30g peppercorns
2 kaffir lime leaves
Bunch (approx 5g) holy basil leaf (or normal basil)
1 tbsp gluten-free soya sauce (this is to substitute fish sauce - so if you are not vegan/vegetarian this is a more authentic choice)
1/2 tsp grated palm sugar
1 tbsp oil (e.g. sunflower - check for nuts & sesame)
Method
1. Prepare the ingredients by cutting the aubergine and beans into 2cm pieces. Slice the tofu into bite-sized pieces. Deseed and slice the red chilli thinly
2. Heat the oil in a saucepan over a medium heat until slightly hot
3. Add the curry paste. Stir fry until it becomes fragrant (1-2 minutes)
4. Add the tofu and cook until it becomes a golden colour
5. Pour in the stock/water and bring to the boil
6. Add the vegetables and peppercorn and stir
7. Season with the fish sauce/soya sauce and palm sugar. Stir until the palm sugar has melted
8. Continue cooking until the vegetables have softened a little more (2-5 minutes more)
9. Add the kaffir leaves and basil leaves. Garnish with the sliced red chilli to finish
Serving suggestion: Serve with jasmine rice. Yum!
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
