Lunch/Dinner

Thai Red Curry

I do love a challenge, and when Dave said that he didn’t like Thai Red Curry, I took up the challenge to change his mind. Don’t worry, I’m not a bully, I’ve just done it several times before. For example, there was the “I hate Butternut squash, it’s disgusting”.. So I made Thai Butternut Squash Soup which he now loves!

Louise xxx

Ingredients 

Serves 2 -4 ( depends how hungry you are! )

1 small white onion, diced

1 courgette, chopped

1 red pepper, chopped

2 – 3 tsp red curry paste ( all depends on how hot you want it )

400ml Coconut Cream ( Creme de Coco, in France. I know many people use Coconut Milk but I actually prefer the Cream, it’s a nicer, thicker saucer. Only in my opinion. You can sub Coconut Milk, no problem )

1/2 can of Chickpeas, drained & rinsed, 500g

Tofu, 200g, sliced into cubes

Fresh Coriander to serve ( optional )

 

Method 

  1. Put a tablespoon of Olive oil in a Large Saucepan or Wok and let heat up for a couple of minutes, on a medium heat. Add the Vegetables & Tofu and fry until the vegetables have softened.rea
  2.  Add in the 2 -3 tsp of red curry paste and mix well with the vegetables and tofu.

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3.Then add the Chickpeas and cook for another 3 – 5  minutes.

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4.Now add in the Coconut Cream. Cook on a low heat for about 8 minutes, until the sauce has thickened.

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5.Serve with White Rice and Garnish with Fresh Coriander ( optional)

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