Aromatic red Thai spices and creamy coconut milk make a rich base for this tofu, pak choi and baby corn curry. Served with nutty wild rice and fresh coriander.
Prep time: 15 minutes
Serves: 4 people
160g baby sweetcorn
160g wild rice
1 red chilli
1 red onion
2 pak choi
2 tbsp oil
2 x 300g firm tofu
400ml coconut milk
4 garlic cloves
4 tbsp red Thai curry paste
8cm fresh ginger
Large handful of fresh coriander
1. Boil a kettle. Rinse the wild rice and place into a saucepan with 800ml boiling water and a pinch of sea salt. Simmer for 30 mins until cooked, then drain.
2. Drain the tofu and pat dry with paper towel. Cut into 1.5 cm cubes. Heat a large frying pan with 1 tbsp oil on a medium heat and fry the tofu for 10 mins turning occasionally until golden. Sprinkle with a pinch of sea salt. When cooked, transfer to a small bowl and set aside.
3. Meanwhite, peel and finely dice the red onion. Peel and grate the garlic and ginger. Thinly slice the red chilli (remove the seeds for less heat) and roughly chop the coriander leaves.
4. Heat the same pan with 1 tbsp oil on a medium heat and cook the onion for 3 mins, then stir in the garlic, ginger and red Thai curry paste and cook for a further 2 mins. Add the coconut milk and bring to a gentle simmer for 10 mins.
5. Meanwhile, cut the baby sweetcorn in half lengthways and trim the pak choi to separate the stems. Cut the leaves into bite-sized pieces. Slice the pak choi stems into bite-sized pieces and add to the pan along with the baby sweetcorn. Simmer for 5 mins until the sauce thickens slightly.
6. Stir in the tofu, half of the coriander and the pak choi leaves. Add a squeeze of lime juice (to taste).
7. To serve, place the wild rice into four warm bowls and top with the tofu curry. Scatter over the remaining coriander and, if you like it spicy, the chilli slices.
625 calories • 51g carbs • 34g fat • 26g protein
Recipe courtesy of Mindful Chef