Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fragrant coconut curry — Thailand.
Equipment: Wok or deep frying pan; saucepan
Measures and names
Ingredients
- 1 tbsp oil
- 1 x 280g block firm tofu, cubed
- 4 eggs, hard-boiled and halved
- 2 tbsp red curry paste (check it’s vegetarian)
- 1 x 400ml tin coconut milk
- 1 pepper
- 150 g green beans
- 1 tbsp soy sauce and lime
- Basil and cauliflower rice, to serve
Method
- Press the tofu between kitchen paper for 10 minutes, then cube. Boil the eggs for 8 minutes, cool, peel and halve.
- Fry the tofu in a little oil until golden on all sides. Set aside.
- Fry the curry paste for 1 minute, until fragrant, then pour in the coconut milk and add the pepper and green beans.
- Simmer for 8 minutes, until the vegetables are just tender.
- Return the tofu and add the halved eggs to warm through.
- Finish with soy sauce, lime and basil, and serve over cauliflower rice. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Boiled eggs add extra protein. Check the curry paste contains no shrimp if you want it fully vegetarian. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 9 g | 3 g | 30 g | 385 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
