Tofu and vegetable red curry

Prep 0 h : 5 m
Cook 0 h : 10 m


  • 1 tbsp vegetable oil

    170g, red onion, thinly sliced 100g red curry paste

    250ml coconut milk

    125ml water

    400g baby carrots, trimmed

    5 kaffir lime leaves, shredded

    175g broccolini, trimmed

    20g fried tofu puffs, halved

    100g snowpeas, trimmed


  • Heat oil in a medium saucepan  over medium heat; cook onion, stirring, for 3 minutes until softened slightly.

    Add curry paste, coconut milk, water, carrots and half the lime leaves to pan, bring to a simmer; cook, stirring, for 4 minutes.

    Add broccolini and tofu puffs; cook for 2 minutes.

    Add snow peas; simmer, for 1 minute or until just tender. Season to taste.

    Serve curry topped with remaining lime leaves.