Spicy, sweet, crunchy and silky – this red curry has got it all going on!
Adapted from a duck red curry I made earlier in the year, it’s the perfect dish for a Meatless Monday feast – and you definitely won’t miss the meat. At all.
I don’t know about you, but Thai curries just have to be my favourite of all the global curries. I particularly love the Thai red ones as they include tropical fruits like lychee and pineapple that really help to cut through the spiciness and richness.
A few weeks ago at Byron Farmers Market I stumbled across a stall with a man selling fresh kaffir lime leaves and I snatched up a few bundles. They freeze really well, so most went straight into the freezer and the others got a good soaking in this curry.
If you have never smelt a freshly torn kaffir lime leaf, I highly recommend you seek one out. It is one of my all-time favourite smells – grassy, citrusy and sweet – all at once. Quite difficult to describe, actually. But really beautiful. And they add the most amazing fragrance to Thai curries that cannot be replicated with anything else.
If you pick up a good quality red curry paste from an Asian grocer, this is pretty quick to knock up and be sure to make a double batch because it freezes really well. In fact, I’ve just eaten the leftovers from the freezer of another batch last weekend. Dinner time is so much easier if all you have to do is make a pot of rice!
Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes!
I was recently commissioned to create two recipes for Ocean Spray – the company that creates delicious cranberry juice, sauce and craisins (and is a regular Fig & Cherry sponsor – thanks guys!). The recipes are featured in a new e-book that has just been released called Delightful Blogger Bites. Click through here to download a copy for yourself for free!
It has loads of delicious recipes with mouthwatering photos by some of my favourite blogger friends like Lorraine and Christina and is organised into helpful categories like ‘Breakfast’ and most importantly ‘Dessert’. Did I mention it’s totally free? Check it out!
Silken tofu and pineapple red curry
serves 4 (inspired by this recipe)
- 125ml (1/2 cup) coconut cream
- 4 tablespoons red curry paste
- 400ml can coconut milk
- 125ml (1/2 cup) vegetable stock
- 6 kaffir lime leaves
- 200g (1 cup) fresh pineapple (peeled weight), cut into 2cm cubes
- 150g (1/2 a small) eggplant, peeled and cut into 2cm cubes
- 10-15 snow peas, trimmed
- 300g silken tofu, carefully cut into 2cm cubes
- 2 tablespoons fish sauce (or soy sauce to make this completely vegetarian)
- 1/2 lime, juiced
- 1 tablespoon palm sugar
- steamed rice, to serve
1. Heat a wok until hot, then pour in the coconut cream and simmer for 5 minutes, until the cream splits and a layer of oil floats to the surface.
2. Add the curry paste and fry for 3 minutes, or until fragrant. Stir in the coconut milk and stock, and bring to the boil. Reduce the heat, add the lime leaves and simmer gently for 5 minutes.
3. Add the pineapple and eggplant to the wok and simmer for 5-10 minutes, until the eggplant is soft and the sauce has thickened slightly. Add the snow peas and carefully slide in the tofu, trying not to break it up too much.
4. Add the fish sauce, lime juice and palm sugar and simmer for a further 2 minutes, stirring gently. Serve with the steamed rice.
Looking for more tofu recipes? You might like these: