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Red curry with tofu from the casserole dish

updated

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Ingredients for 4 servings:

  • 400 g smoked tofu
  • 2 bell peppers
  • 1 broccoli
  • 1 bunch of spring onions
  • 50 g peanuts
  • 50 g Thai curry paste, red
  • 1 can of coconut milk, approx. 400 ml

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

easy and fast

Preheat the oven to 170°C fan-assisted or 190°C conventional. Cut the tofu into small cubes and squeeze out any excess moisture with kitchen paper. Roughly chop the vegetables. In a bowl, mix the curry paste with the coconut milk. Place the tofu, bell peppers, broccoli, spring onions, and peanuts in a baking dish and toss with the coconut curry sauce. Bake the curry in the oven for 25 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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