Monday, April 4, 2011

Monday night menu - Easy red tofu curry

Red Tofu Curry (serves 4) 
approx. 500 calories

270g (1 1/3 cups) jasmine rice
1 tbs olive oil
3 tbs red curry paste
1 x 320g pkt nigari tofu, drained, cut into 1cm piece
600g (1 1/2 pkts) Woolworths Fresh Asian Stir-fry Vegetables
1 x 400ml can light coconut milk
250ml (1 cup) vegetable stock
1 tbs fresh lime juice
1 tbs fish sauce
1 tbs brown sugar (or alternatively palm sugar)
1/2 cup fresh coriander leaves (optional)

Cook the rice according to the packet instruction, drain and set aside.

While rice is cooking heat the oil in a wok or large frying pan over medium heat.

Add the curry paste and tofu, and stir-fry for 1 minute or until paste is fragrant.

Add the frozen Asian vegetables, coconut milk and stock, and bring to a simmer cooking partially covered until the vegetables are tender.

Stir in lime juice, fish sauce and sugar.

Divide among serving bowls. Top with coriander, if desired. Serve with the rice.

1 comment:

  1. Hmmmmm hmmmmm!! Nice and easy alright!

    I added some chopped up chicken thighs to add to this meal and used brown rice and it was just fantastic! I love the bright colours of all the vegetables against the redness of the curry.

    Might try fresh vegetables next time (although the frozen option is great when some veges are not in season).

    By adding the chicken the meal ends up being around 600 calories