A vegetable red curry that proves the paste does the work: pumpkin for sweetness, tofu for body, and no fish sauce needed.
Serves 4 · Time 35 minutes
Ingredients
Serves
- 3 tbsp
-
400 ml
coconut milk
-
400 g
pumpkin, cubed
-
200 g
firm tofu, cubed and pan-fried
-
100 g
green beans
-
3
kaffir lime leaves
-
1 tbsp
palm sugar
-
1 tbsp
light soy sauce
-
Thai basil to finish
Method
-
Crack the coconut cream in a hot pan and fry the paste until red and fragrant.
-
Add pumpkin and coat; add the rest of the coconut milk and 100 ml water; simmer twelve minutes until the pumpkin is tender.
-
Add beans, tofu and lime leaves; simmer four minutes.
-
Season with palm sugar and soy; finish with basil.
