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Thai Red Curry with Tofu Recipe




  • 150g jasmine rice, well rinsed in cold running water
  • 2tbsp olive oil
  • 1 brown onion, thinly sliced
  • 1 small aubergine, cut into bite-sized chunks
  • 3 garlic cloves, crushed
  • 1 stick of lemongrass, bashed
  • 6tbsp Thai red curry paste
  • 1 small courgette, cut into bite-sized chunks
  • 1 red pepper, deseeded and cut into bite-sized chunks
  • 250ml coconut milk
  • 1tsp caster sugar
  • 100g green beans, trimmed and halved
  • 2tsp fish sauce (optional)
  • 350g extra-firm tofu, cut into large cubes
  • a handful of coriander leaves
  • 1 lime, cut into wedges


First, cook the rice. Bring a large saucepan of water to the boil, add the rice and stir. Simmer, uncovered, for 9-10 minutes or until the rice is tender. Drain and set aside.

Once the rice is cooking, start the curry. Heat the oil in a heavy-bottomed saucepan or ovenproof casserole dish over a medium heat. Add the onion and aubergine and cook for 2 minutes. Add the garlic, lemongrass and curry paste and fry for 1 minute until fragrant.

Add the courgette and red pepper and stir through the coconut milk and sugar. Bring to a simmer and cook for 8 minutes.

Add the green beans and continue to cook for a further 5 minutes. Add the fish sauce, if using, and tofu to heat through, then remove from the heat.

Serve with the rice, a scattering of coriander leaves and wedges of lime.

Recipe courtesy of In Minutes by Clodagh McKenna. Published by Kyle Books. Photography by Dora Kazmierak.


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