Thai Red Tofu and Mushroom Curry

    25 minutes

    A lovely sour vegetarian red curry with classic Thai flavours. You can buy kaffir lime leaves in the supermarket, sometimes labeled "Australian lime leaves."


    South Australia, Australia
    1 person made this

    Serves: 4 

    • 3 tablespoons red curry paste
    • 2 1/2 cups coconut milk
    • 1 tablespoon brown sugar
    • salt, to taste
    • 2 teaspoons soy sauce
    • 2 1/2 tablespoons tamarind water
    • 200g oyster mushrooms, separated
    • 220g firm tofu, cubed
    • 100g watercress, cut into 3cm lengths
    • 7 kaffir lime leaves
    • juice of 2 kaffir limes

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a saucepan, simmer curry paste in 1/2 cup of the coconut milk until fragrant. Add sugar, salt, soy sauce and tamarind water. Add remaining coconut milk and bring to the boil.
    2. Add mushrooms, tofu, watercress, lime leaves and juice. Simmer until mushrooms are cooked, about 5 minutes. Check seasoning and serve.

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