Tofu and Vegetable Coconut Curry
Tofu and Vegetable Coconut Curry
My vegetarian daughter-in-law gave me her recipe for a creamy and spicy vegetable and tofu curry. It's great.
Ingredients
Serves: 6
- 400ml coconut milk
- 3 tablespoons soy sauce
- 1/2 teaspoon brown sugar
- 2-3 tablespoons Thai curry paste
- 1 teaspoon finely grated fresh ginger
- 1-2 teaspoons hot chilli paste
- 500g tofu, cut into 2cm cubes
- 4 roma tomatoes, chopped
- 1 yellow capsicum, thinly sliced
- 125g button mushrooms, chopped
- 1 bunch shallots, peeled and finely chopped
- 1/4 cup chopped fresh Thai basil
- 1 bunch bok choy, rinsed and chopped
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- In a wok or large frypan mix the coconut milk, 2 tablespoons of the soy sauce, brown sugar, curry paste, ginger, and chilli paste. Bring to a boil.
- Add the tofu, tomatoes, capsicum, mushrooms, and shallots into the wok. Cover, and cook 5 minutes, stirring occasionally.
- Mix in basil and bok choy. Taste and add remaining soy sauce if desired. Continue cooking 5 minutes, or until vegetables are tender but crisp.
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Reviews (1)
0
This was actually really delicious! I added red capsicum and didn't include the basil. Very light and fresh, I'm sure this would be even better the next day, but there wasn't any left! - 17 Aug 2015
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