Red Thai curry with tofu

30 Min
4 People
Rating starstarstarstarstar
Tender tofu meets creamy coconut, aromatic soy and fresh pak choi. This warming, red curry is everything you need for a cosy night in.
1. Place millet in a saucepan with plenty of water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.

2. Finely slice lime leaves. Slice pak choi into 4cm lengths. Slice capsicum and spring onions (reserve tops for garnish). Halve corn and tofu nuggets.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Add spring onions, 2-3 tbsp curry paste and lime leaves. Cook, stirring, for 2 minutes, or until fragrant. Pour in coconut milk, 400ml water and crumble in stock cube. Simmer for 5 minutes.

4. Drain bamboo shoots and add to curry along with vegetables and tofu. Simmer for a further 5 minutes. Squeeze in lemon juice. Season to taste with soy sauce.

5. Divide millet and curry between bowls. Garnish with chopped coriander and spring onion tops.

Use coconut oil for a more flavourful dish.

Add curry paste to taste. 

Use the coconut milk tin to measure out the water for the curry.
millet 1 packet (250g)
Kaffir lime leaves 2 x double
Pak choi 1 bunch
red capsicum 1
spring onions 1/4 bunch
Baby corn 1 punnet
Tofu nuggets 1 packet (360g)
Coconut milk 400ml
Bamboo shoots 225g
Lemon 1/2
Coriander 1/2 bunch

From your pantry:
oil (for cooking), soy sauce, red curry paste, stock cube (1)