Tofu Red Thai Curry

by Miss N
Tofu Red Thai Curry

Ingredients

1 medium onion
3 cloves garlic
1 medium-to-large carrot
0.5 head of cauliflower
1 handful of green beans (approx 1 C once cut)
1 red pepper/capsicum
300g firm tofu
1 T oil
4 T Thai red curry paste
0.5 C pineapple juice or water
1 C diced pineapple
0.5-1C cashew nuts
2 T lime juice

Directions

Prepare all the vegetables. Dice the onion, roughly chop the garlic, cube the carrot, chop the cauliflower into small pieces, slice the beans into 3-5cm lengths, and slice the capsicum into thin slices.

Put a little oil in a pan over high heat. Fry the tofu until lightly browned (3-5 minutes). Lower the heat to medium to let the pan cool. Put the tofu onto a plate and set aside.

Put a little more oil into the pan. Add the onion and fry until translucent. Add the red curry paste and fry for 2 minutes, then add the cauliflower and carrots and fry for a further 4-5 minutes.

Add the pineapple juice/water. Cook vegetables until they are beginning to tenderise, then the beans and cook for 2-3 minutes. Add the garlic and capsicum and cook for 1 minute more.

Stir in the coconut cream, lime juice, cashews and pineapple and cook until heated. Serve on rice.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first Ooooby box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.