Prawn and tofu red thai curry – the perfect, delicious addition to your weight loss diet!

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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!


Ingredients

  • 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

Recipe

  1. 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.
  2. 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.
  3. Add the curry paste and fry on medium heat for additional 2-3 minutes with frequent mixing.
  4. 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.
  5. Add the red bell pepper and simmer for additional 2-3 minutes
  6. 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.
  7. 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!

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