Thai Red Curry
Bryony's Kitchen
Bryony's Kitchen
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Ingredients

  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 red chilli, thinly sliced lengthways
  • 1 aubergine, chopped into small chunks
  • 1 sweet potato (about 400g), peeled and chopped into small chunks
  • 160 g pack Cauldron marinated tofu
  • 4 tbsp Thai red curry paste (use 3 if you prefer a milder curry)
  • 1 tsp tamarind paste (if you don’t have this, use 1 tsp palm or soft brown sugar)
  • 400 ml tin coconut milk
  • 400 ml water
  • 4-5 fresh kaffir lime leaves, thinly sliced*
  • 50 g mangetout
  • 50 g baby corn, sliced
  • 2. Add the aubergine, sweet potato and tofu, and cook for 10 minutes until softened and beginning to colour.

Instructions

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