This is my take on the red thai curry. In this setting I am using king prawns and tofu instead of meat to increase the feeling of fullness while reducing the calories. Additionally, both of these are really delicious so it’s not much of a sacrifice. Feel free to use chicken or beef if you prefer the taste, both will work great with this recipe. Lastly, do adjust the quantities of ingredients as required. Enjoy!
- 300 grams of cooked and peeled king prawns (dried thoroughly with a paper towel)
- 280 grams of organic tofu, cut into small cubes (drained and dried; here I used the Tofoo Naked Tofu)
- 180 grams red curry paste (I used the Sainsbury’s Thai Red Curry Paste – hopefully I can start making my own soon!)
- 800 mL coconut milk (I used the Sainsbury’s Coconut Milk Light to reduce the calories, but feel free to use full fat one if you are not calorie-conscious)
- 2 heaped tablespoons of organic coconut oil
- 200 grams of pak choi
- 1 large white onion, roughly chopped
- 3 mild red chillies, cut into thin ring slices (use hotter ones if you prefer)
- 5 medium cloves of garlic, roughly chopped
- 1 large red bell pepper,
- 5-7 kaffir lime leaves, roughly chopped (fresh or dried, depending on availability)
- 1 lemongrass stalk without the white end, finely sliced
- 15 grams of coriander roughly chopped (leaves only)
- 1 tablespoon of fish sauce
- 2 tablespoons of soy sauce
- 2-5 teaspoons of brown sugar, depending on taste
- salt, to taste
- Heat up the coconut oil in a large wok on high setting. Add the tofu and fry until lightly browned, mixing frequently to avoid the tofu hardening too much.
- Add the soy sauce together with the onion, chillies and garlic. Fry until the garlic and onion are lightly browned, again stirring the ingredients frequently.
- Add the curry paste and fry on medium heat for additional 2-3 minutes with frequent mixing.
- Pour the coconut milk into the wok and stir well. Add the fish sauce, brown sugar, lemongrass and kaffir lime leaves. Let it simmer of low heat for approximately 8-10 minutes with occasional stirring.
- Add the red bell pepper and simmer for additional 2-3 minutes
- Finally add the king prawns and pak choi. Let it cook on low heat for approximately 5 minutes or until pak choi shrinks and becomes soft.
- Take of the heat and garnish with coriander. Add salt and more brown sugar to taste. Let it sit and cool down for a few minutes. Serve with brown rice.
I really hope that you enjoy this recipe – it is one of my all-time favourites! Please let me know in the comments if you do. Alternatively, if you can suggest any further improvements to the recipe, I’m all ears!