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Tofu Thai Yellow Curry
Info
A fragrant, coconutty Thai yellow curry with tofu, potatoes, and veggies. Served with perfectly steamed jasmine rice.Ingredients
Method
Ingredients
- 2 tbsp vegetable oil
- 1/2 a brown onion, thinly sliced
- 4 tbsp Bart yellow Thai curry paste
- 350g baby potatoes, halved
- 400ml can coconut milk
- 150ml vegetable stock, or water
- Salt, to taste
- 1 tsp fish sauce
- 1 tbsp light brown sugar
- 450g tofu, pressed if necessary
- 130g baby sweetcorn, halved lengthways
- 200g sugar snap peas
To serve
- Handful fresh coriander, chopped
- Steamed jasmine rice
- Lime wedges
Method
- Add 2 tsp of the oil in a large saucepan and heat over a medium-high heat. Add the onion and fry until translucent. Add the curry paste and fry for a further 2 minutes, stirring frequently. Add the potatoes, coconut milk, vegetable stock, salt, fish sauce, and sugar. Reduce the heat, cover, and simmer whilst you prepare your remaining ingredients.
- Pat your tofu dry and slice into 2cm cubes. Heat 2 tsp of oil in a large frying pan over a medium-high heat. Add the tofu and fry until starting to turn golden on all sides. Add a couple of spoonfuls of your curry sauce and fry until the curry has evaporated. Remove from the tofu from the pan and set aside in a bowl.
- Wipe the pan clean and heat the remaining 2 tsp of oil over a medium-high heat. Add the baby sweetcorn and sugar snap peas and stir fry until just cooked but still a little crunchy, 3-5 minutes. Remove from the heat.
- Once the potatoes are cooked through add your tofu and vegetables into the curry sauce until heated through. Serve with steamed jasmine rice, fresh coriander, and a squeeze of lime.
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