A Thai-style red curry with tofu and vegetables simmered in coconut milk, finished with lime and Thai basil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1, sliced
🧄Garlic2 cloves
🫙Ginger1 tsp
🥬Bell Pepper1, sliced
🫙Soy Sauce1 tbsp
🍥Tofu300 g, cubed
🍋Lime1
🫙Coconut Milk1 can
🫙Red Curry Paste2 tbsp
🫙Brown Sugar1 tsp
Optional extras
🌿Thai Basila handful
🌾Jasmine Riceto serve
Instructions
1
Fry the curry paste with garlic and ginger in a spoonful of the coconut cream until fragrant.
2
Add onion and pepper and cook 2 minutes.
3
Pour in the coconut milk, add tofu, soy sauce and sugar, and simmer 10 minutes.
4
Finish with lime juice and Thai basil; serve with jasmine rice.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Fry the curry paste in coconut cream first to wake up the aromatics.
