Pad Prik King Jay (Dry Curry Stir-Fry with Mixed Vegetables)
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Ingredients
- 300 g firm tofu, cubed
- 2 tbsp thai red curry paste
- 1 carrots, sliced
- 100 g baby corn
- 100 g mangetout
- 4 kaffir lime leaves
- 2 tbsp soy sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 215 kcal
- Protein
- 13.7 g
- Carbohydrate
- 6.4 g
- of which sugars
- 4.6 g
- Fat
- 13.9 g
- of which saturates
- 1.7 g
- Fibre
- 2.8 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely shred the kaffir lime leaves.
- 2
Heat the vegetable oil in a wok over a high heat and fry the thai red curry paste for 1 minute until fragrant.
- 3
Add the carrots and baby corn and stir-fry for 3 minutes.
- 4
Add the tofu and mangetout and stir-fry for 3 minutes until the vegetables are tender.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with the shredded kaffir lime leaves and serve with jasmine rice.
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