My tasty Thai red curry is rich, fragrant and full of flavour, perfect served with rice. It’s also easily adaptable if you aren’t a tofu fan, switch the tofu for extra veggies, prawns or chicken! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
For this recipe I prefer to use a full fat coconut milk (any brand will work!) as this creates a lovely rich and creamy curry. You can still use a lighter coconut milk if you are after a lower calorie meal, but it won’t be quite as rich and creamy.
Can this be stored in the fridge and reheated?
Yes, this recipe can be stored in the fridge for up to 3 days and reheated before eating.
Drain your tofu and squeeze out as much excess liquid as possible. Cut the tofu into chunks and place in a large bowl with the cornflour. Mix to coat the tofu in the cornflour.
To a large saucepan on a medium to high heat add 1 teaspoon oil followed by the tofu coated in the cornflour. Fry for around 5-10 minutes (turning half way through), until the tofu starts to crisp up. Remove from the pan and set aside.
To the same pan add another teaspoon of oil followed by the onion, garlic and ginger. Fry for 5 minutes until starting to soften and then add the pepper and babycorn and fry for another 5 minutes.
Add the Thai red curry paste and mix so that all of the vegetables are coated. Add the coconut milk, soy sauce, brown sugar, lime juice, paprika and chilli flakes. Mix well and then leave to simmer for 10 minutes.
Add the cooked tofu and leave to simmer for another 5 minutes.
Serve the curry with rice.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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