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🍽️ Thai-style Red Curry with Tofu and Vegetables

824 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• salt
• 600 g tofu (plain)
• 2 red bell peppers
• 1 ripe mango
• 1 onion
• 1.5 cm fresh ginger
• 1 garlic clove
• 2 tbsp sesame oil
• 1.5 tbsp red curry paste
• 6 lime leaves
• 450 ml coconut milk
• 1 dash lime juice

Instructions

1. 1. Bring 600 milliliters of water to a boil and add some salt.
2. 2. Add the rice to the boiling salted water and cook until done.
3. 3. Cut the tofu into cubes with a side length of 1.5 centimeters.
4. 4. Wash the bell pepper thoroughly.
5. 5. Halve the bell pepper and remove the seeds and white inner walls.
6. 6. Cut the deseeded bell pepper into thin strips.
7. 7. Peel the mango.
8. 8. Slice the flesh off the pit.
9. 9. Divide the mango flesh into bite-sized pieces.
10. 10. Peel the onion.
11. 11. Slice the onion into thin strips.
12. 12. Peel the ginger.
13. 13. Peel the garlic.
14. 14. Finely chop the ginger and garlic.
15. 15. Heat the oil in a wok.
16. 16. Fry the tofu in the hot oil on all sides.
17. 17. Remove the tofu from the wok.
18. 18. Set the tofu aside.
19. 19. Add the garlic and ginger to the wok.
20. 20. Add the onion strips.
21. 21. Add the bell pepper strips.
22. 22. Sauté the vegetables with the garlic and ginger.
23. 23. Stir the red curry paste into the vegetables.
24. 24. Halve the lime leaves.
25. 25. Add the lime leaves to the wok.
26. 26. Sauté the lime leaves briefly.
27. 27. Deglaze the curry with the coconut milk.
28. 28. Simmer the curry over medium heat for 5 to 7 minutes.
29. 29. Return the tofu to the wok.
30. 30. Add the mango pieces.
31. 31. Gently fold in the tofu and mango.
32. 32. Season the curry with lime juice to taste.
33. 33. Serve the curry on top of the cooked rice.

Nutrition per serving

• kcal: 824
• Protein: 33 g · Fett/Fat: 39 g · Carbs: 84 g