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This is feeding: 4 people
Ingredients
Curry
- 3 cloves Garlic minced
- 1 tsp Ginger minced
- 2 small Onion
- 1 block Firm Tofu cubed
- 4-5 tbsp Thai Red Curry Paste
- 13 oz Coconut Milk in can
- 3/4 – 1 cup Vegetable Broth
- 1 Mango
- 3 tbsp Soy Sauce
- 1 Lime juiced
- 1/2 tsp Red Pepper Flakes
- 1 Red bell Pepper chopped
- 1 Green Bell Pepper chopped
- 1 small Broccoli Head cut into florets
To Serve
- Jasmine Rice
- Fresh Cilantro
- Green Onion
- Lime Wedges
Instructions
- In a large shallow pan fry garlic, ginger, onion and chili over medium high heat until onions are slightly translucent. Add in the tofu and pan fry until browned (around 3-5 minutes). Add in the curry paste and fry for another 2 minutes (or until fragrant).
- Add in the coconut milk and vegetable broth. Stir to dissolve the curry paste and allow the curry to come to a simmer. Add in the mango puree, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
- Taste & adjust seasoning by adding in more soy sauce, lime juice chili and salt.
- Serve with jasmine rice and top with cilantro and lime wedges.
Notes
- Lower fat variation: you can substitute some coconut milk for soy milk and/or coconut yogurt. When substituting, you can do: 100ml coconut milk, 100ml coconut yogurt & 200ml soy milk