Vegetarian low-carb red Thai-style curry
A creamy, spicy vegetarian Thai-style red curry.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 tbsp vegetable oil
- 1 medium green pepper deseeded
- 1 large carrot
- 6 baby sweetcorn
- 160 g 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
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.