Butternut Squash and Tofu Thai Red Curry
Roasted butternut squash and crispy tofu make an incredibly tasty curry. Hits of fresh lemongrass cut right through the savoury richness for a beautifully balanced dish. Served with deliciously fragrant Jasmine rice.
- 31 - 60 Minutes
- Medium
- 4
Method
Ingredients
Ingredients
- 1 pouch Tilda Fragrant Jasmine Rice
- 1 Large Butternut Squash
- 30g Corn flour
- 1 tsp Ground Coriander, divided
- Salt
- 2 tbsp olive oil
- 400g Firm Tofu
- 2 tbsp vegetable oil
- 200ml prepared red curry paste
- 800ml Coconut Milk
- 300ml water
- 1 tsp Light Brown Sugar
- 1 tsp Soy Sauce
- Fresh Cilantro
- 2 Limes
How to make Butternut Squash and Tofu Thai Red Curry
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Peel your squash, then cut it into large chunks. Cut your tofu into large squares.
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Add your corn flour, ½ tsp ground coriander and a good pinch of salt to a bowl. Add your tofu and toss to coat.
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Heat a frying pan over a medium-high heat. Add olive oil, then add your tofu to the pan. Fry for a couple of minutes on each side until crisp and golden. Drain on a plate lined with kitchen towel.
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Heat a large pan over a medium heat. Add in vegetable oil and tip in your curry paste and the remaining ground coriander and cook for 5 mins until darkened in color slightly and fragrant. Pour in your coconut milk, 300ml water along with your sugar, soy sauce and a big pinch of salt. Bring up to a simmer.
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Heat rice according to package directions
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Add your butternut squash and tofu cubes to the curry sauce, then simmer for 15 mins. Your butternut squash should be tender by this time but leave it to simmer 5 mins more if it’s not.
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Spoon your rice into bowls and top with your curry. Garnish with chopped cilantro and a wedge of lime, then serve.
