ப்ரோக்கோலி கொண்டு தாய் ரெட் கறி, சர்க்கரை புகைப்படங்களை மற்றும் டோஃபு உணவானது

ருசியான, vibrant and healthy. Broccoli is a good source of calcium and along with the sugar snap peas make this a nutrient packed meal.

Thai Red Curry with Broccoli and Tofu

தேவையான பொருட்கள் ஐந்து 2

For the sauce

ஒரு வெங்காயம், diced

தாவர எண்ணெய்

ஒரு அங்குல (2 ஒரு 1/2 cm) இஞ்சி துண்டு, நறுக்கப்பட்ட

2 பூண்டு கிராம்பு, நறுக்கப்பட்ட

2 red chillies, நறுக்கப்பட்ட

2 teaspoons of good Thai basil and galangal paste

half a teaspoon of turmeric

உப்பு மற்றும் மிளகு

a good squirt (or a tablespoon) தக்காளி கூழ்

a 400ml (14 ஒரு அவுன்ஸ்) can of coconut milk

ஒரு 400g (14 ஒரு அவுன்ஸ்) நறுக்கப்பட்ட தக்காளி முடியும்

2 teaspoons of agave nectar

200கிராம் (7 அவுன்ஸ்) broccoli, chopped into bite sized florets

150கிராம் (5 ஒரு 1/2 அவுன்ஸ்) sugar snap peas

6 வசந்த வெங்காயம், கழுவி, trimmed and sliced

டோஃபு க்கான

200கிராம் (7 அவுன்ஸ்) firm tofu, drained, patted dry and cut into strips (see photo)
half a teaspoon of turmeric
cornflour ஒரு தேக்கரண்டி
தாவர எண்ணெய்

அரிசி சேவை செய்ய

செய்முறை

If serving with brown rice put that on to cook first (for tips on cooking பழுப்பு அரிசி click here)

Add a splash of oil to a large saucepan and sweat the chopped onion with a little salt for ten minutes or so until softened but not browned

Add the ginger, chillies and garlic, stir and fry for another three minutes

Add black pepper, tumeric and the two teaspoons of Thai paste and stir

Add a good squirt (about a tablespoon) of tomato puree and stir

Add the coconut milk, tomatoes and agave nectar and stir well. Let the mixture bubble away until reduced by up to half while the rice cooks.

Add the sliced spring onions just before serving, stir in.

In the meantime blanch the broccoli and sugar snaps in salted boiling water for three minutes before draining and immersing in iced water so they retain their vibrant green colour.

Mix the turmeric and cornflour together with a pinch of salt in a bowl. Coat the tofu strips in the mixture and fry for about five minutes on each side, until golden.

Serve the sauce with the vegetables with the tofu strips on top (and alongside the rice)


5 thoughts on “Thai Red Curry with Broccoli, Sugar Snaps and Tofu

  1. Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyway, just wanted to say fantastic blog!

  2. This was appetizing, wasn’t ravenously hungry when I ate this but certainly wanted another helping – it was so good!. The sugar snaps and tofu had a satisfying crispness, the blend of ginger into the aromatic curry added a sweet sharpness, delighting the palate. In essence a delicious dish packed with flavour. Thanks :)))

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