This healthy creamy tangy curry is a bit crunchy and packed with good things. You can also add any vegetables you like to it like mushrooms, sugar snap peas or whatever you fancy or have lying around in the fridge if you prefer.
Perfect for a dinner date or dinner party with thai sticky rice and vegan prawn crackers.
I pack of firm tofu (I used 280g of Tofoo organic tofu from the supermarket)
2 tablespoons of cornflour seasoned with salt and pepper
400g can of coconut milk
2 baby aubergines chopped quite small
1 half red pepper cut into strips
2 shallots sliced finely
50g of frozen peas
Handful of pak choi or cabbage sliced into strips
2 limes zested and juiced
1 teaspoon of maple syrup
2 tablespoons of soya sauce (if required, gluten free soya sauce is available)
Coconut chips (optional)
Thin red chilli slices
Wedges of lime to serve
For the Thai red paste:
A sprig of fresh coriander
1 tablespoon of freshly grated ginger
3-4 red chillies chopped
1 lemongrass chopped
Half a red pepper chopped
2 shallots chopped
Juice of half a lime
2 cloves of garlic chopped basil
1 teaspoon of ground coriander
A big grinding of black pepper
Firstly make the red Thai curry paste by putting all the paste ingredients in a blender and blitzing till smooth, you might need to scrape in off the sides and repeat once or twice and set aside.
Then drain the tofu thoroughly and chop into half inch cubes then mix gently in the cornflour into a bowl and coat the tofu in the flour. Heat about an half an inch of coconut oil in a frying pan and fry the tofu till golden and crispy, you might have to do this in two batches so they don’t stick to each other, turning half way through, and then drain on kitchen paper. Keep the tofu warm in a low oven.
Next heat about a tablespoon of coconut oil in a pan and add half the of the paste (the rest can be frozen for up to a month) and stir fry for a couple of minutes on a medium heat. Add the coconut milk and the aubergine, shallots and the pepper strips and bring to a simmer for about ten minutes uncovered or until the aubergines are tender. Next add the rest of the vegetables with the soya sauce, maple syrup and lime juice. Simmer gently for a further five minutes.
Serve with the tofu on top and sprinkle with the basil leaves, coconut chips, lime zest, lime wedges and chili slices. Delicious with Thai jasmine rice.