Gaeng Tao Hoo Pak (Thai Mixed Vegetable and Tofu Red Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 350 g firm tofu, cubed
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 200 g butternut squash, peeled and cubed
- 100 g fine green beans, trimmed
- 3 kaffir lime leaves
- 2 tbsp soy sauce
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 17.1 g
- Carbohydrate
- 12.2 g
- of which sugars
- 5.9 g
- Fat
- 28.4 g
- of which saturates
- 18.9 g
- Fibre
- 4 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Stir in the rest of the coconut milk and the kaffir lime leaves, then add the squash.
- 3
Simmer for 12 minutes until almost tender.
- 4
Add the tofu and green beans and simmer for 5 more minutes.
- 5
Season with the soy sauce and palm sugar.
- 6
Serve with jasmine rice.
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