A Thai-style red curry with tofu and vegetables simmered in coconut milk, finished with lime and Thai basil. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 4 Easy
Ingredients
🧅Onion1, sliced
🧄Garlic2 cloves
🫙Ginger1 tsp
🥬Bell Pepper1, sliced
🌿Fresh Basil1 cup
🫙Soy Sauce1 tbsp
🍥Tofu300 g, cubed
🍋Lime1
🫙Coconut Milk1 can
🫙Pine Nuts2 tbsp
🫙Red Curry Paste2 tbsp
🫙Brown Sugar1 tsp
Optional extras
🧀Parmesan Cheese1/4 cup
🌿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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Fry the curry paste in coconut cream first to wake up the aromatics.
