New: Vegan Thai Red Curry

• порції: Serves: 2 to 4
• загальний час: 49 minutes

Інгредієнти

For the curry:

½ pack @maejumsamunprai Thai red curry paste (roughly 35g)

400g extra firm tofu, pressed

200ml full fat coconut cream

200ml full fat coconut milk

150g green beans, finely sliced into thin strips

2 red chillies, sliced lengthways

2 tbsp neutral oil

1 tbsp soy sauce

1 tsp maple syrup

For the rest:

300g jasmine rice, cooked

Fresh coriander, to finish

Extra sliced red chilli, to finish

Напрямки

Press your tofu for at least 30 minutes. Once pressed, tear roughly half into irregular chunks by hand and cut the remaining half into larger pieces.

Heat the oil in a wide pan or wok over a medium to high heat. Fry the tofu in a single layer for 4 to 5 minutes per side until deeply golden. Remove and set aside.

In the same pan over a medium heat, add the Mae Jum red curry paste. Fry for 3 to 4 minutes, stirring constantly and pressing into the pan, until the paste darkens slightly and the oil begins to separate at the edges.

Pour in the coconut cream first, stirring vigorously to emulsify with the paste. Once combined, add the coconut milk and bring to a gentle simmer. Cook uncovered for 5 to 6 minutes until the sauce thickens and deepens to that rich orange red colour.

Add the soy sauce and maple syrup. Taste and adjust seasoning.

Add the green bean strips and sliced chillies. Cook for 2 to 3 minutes until just tender but still with some bite.

Return the tofu to the pan. Spoon the sauce generously over every piece and simmer for 3 to 4 minutes until the tofu has absorbed the sauce and everything is deeply coated.

Ladle over jasmine rice and finish with fresh coriander and extra red chilli.