Tofu, butternut and coconut curry
By: Maria Elia From: Good Food Bites
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Tofu, butternut and coconut curry
- Prep time:
- 30 mins
- Cook time:
- 35 mins
- Serves:
- 4
Spice up suppertime and set taste buds tingling with this silky and spicy tofu and butternut squash curry from Maria Elia
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Ingredients
- 3 tbsp peanut oil
- 6 Shallots, thinly sliced
- 4 cm piece Ginger, finely chopped
- 4 Thai lime leaves, shredded
- 2 tbsp Thai red curry paste
- 800ml coconut milk, low fat
- 1 small Butternut squash, cut into 2cm dice
- 100g lotus root, peeled and thinly sliced
- 1 packet Tofu, cut into 2cm dice
- 50g bean sprouts
- 2 tbsp Fish Sauce
- 0.5 fresh lime juice
For the salsa
- 0.5 bunch coriander leaves
- 2 Thai lime leaves, finely shredded
- 4 Radishes, thinly sliced
- 0.5 red chillies, deseeded and finely shredded
Method
1. Heat the peanut oil in a saucepan and add the shallots, ginger and lime leaves. Fry until golden.2. Add the curry paste and fry gently for two to three minutes, stirring regularly.
3. Add coconut milk and squash. Bring to the boil and simmer for 10 minutes.
4. Add the lotus root and simmer for a further 10 minutes.
5. Stir in the tofu and bean sprouts, followed by the fish sauce and lime juice.
6. Mix all the ingredients together for the salsa.
7. Serve the curry and salsa with boiled rice.
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