Get ready to enjoy the most flavoursome Thai red curry of your life! Pineapple and lychees add such an interesting dimension to this wonderfully warming dish whilst tofu takes the place of meat to create a marvellously meat-free meal.
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- 200ml coconut milk ( or low-fat coconut milk )
- 1 Tbsp of red curry paste (Kindness Cafe blend)
- 2 Kaffir lime leaves
- 1 Tbsp palm sugar
- 2 Tbsp soy sauce
- Tofu (extra firm) cubed
- Green beans
- ½ cup pineapple cubed
- ½ cup lychees
- ¼ red pepper
- 2 Tbsp Thai red chilli
- 2 handfuls of Thai basil
- Heat up the coconut milk over med-high heat in a saucepan.
- Add curry paste and stir through for 3-5 minutes
- Add the kaffir lime leaves (roughly torn into small pieces) and stir through
- Add palm sugar and soy sauce, and if needed top up the coconut milk to bring to desired consistency
- Add chopped vegetables; carrot, broccoli, snowpeas, green beans
- Add tofu, pineapple & Lichees stir through and bring to a gentle simmer
- Add red pepper, chilli & basil and stir through
- Garnish with fresh Thai basil leaves, and
- Serve with cooked rice.