This gorgeous Thai-style red curry is a family favourite as it's quick and simple to prepare in under 30 minutes, and is packed with vitamins from the veggies and protein from the tofu.
Here's how to make this spicy, deliciously creamy, low-carb red curry.
Ingredients
- 1 tbsp vegetable oil
- 1 medium green pepper deseeded
- 1 large carrot
- 6 baby sweetcorn
- 160 g (5.64 oz) marinated tofu
- handful cashews
- 3-5 tbsp vegetarian Thai red curry paste according to how much heat you like
- 1 can reduced fat coconut milk
- 1 red chilli optional
- 1 lime optional
Instructions
- Heat the oil in a wok until very hot.
- Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
- Add the tofu and cashews, fry until heated through, then add the paste and stir through.
- When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
- Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.
Note! If you find your tofu is a little jelly-like, or breaks down when cooked, check out my guide to preparing tofu.
Here's that low-carb red curry recipe in a printable format:
Vegetarian low-carb red Thai-style curry
A creamy, spicy vegetarian Thai-style red curry.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 1 medium green pepper deseeded
- 1 large carrot
- 6 baby sweetcorn
- 160 g (5.64 oz) marinated tofu
- handful cashews
- 3-5 tbsp (3 tbsp) vegetarian Thai red curry paste according to how much heat you like
- 1 can reduced fat coconut milk
- 1 red chilli optional
- 1 lime optional
Instructions
- Heat the oil in a wok until very hot.
- Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
- Add the tofu and cashews, fry until heated through, then add the paste and stir through.
- When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
- Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.
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Natreco says
Added this to our Pinterest board! It looks really delicious! :)
Charlie @ The Kitchen Shed says
MMMMMmmm! This looks really good. My boys LOVE tofu, although I have never tried it in curry before, I shall have to now!
Christie F. says
First time I see Cauli rice recipe. And, I got to say, I love it!
Eb Gargano says
This curry looks so delicious and so healthy! Love the idea of partnering it with cauli rice. :-) Eb x
Emma white says
Great recipes thanx for sharing x
Jan says
This curry looks delicious I am going to try it, but where do you get cauliflower rice please
Emma says
Delicious! Just what we need in this cold weather.
Jo @ Jo's Kitchen says
I love Cauli Rice - I have used it a few times now. The Pilau rice is very spicy. Your curry looks delicious and easy to make
Camilla says
What a delicious and healthy curry and love the caulifrice alternative to rice:-)
Kavey says
We've been playing with cauli rice (homemade) and like it. A ready pouch looks super convenient. Adore Thai curries, we always have some pastes in the fridge.