Red curry with silken tofu

Red curry with silken tofu

Total: 15 min. | Active: 15 min.
lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 402 kcal
, Fat: 30 g
, Carbohydrate: 18 g
, Protein: 13 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry

½ tbsp oil for frying
300 g Betty Bossi Hanoi Asian Wok
2 tbsp red curry paste
2 ½ dl coconut milk
1 dl water
¼ tsp salt
250 g silken tofu, cut into approx. 2 cm cubes
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How it's done

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Curry

Heat the oil in a non-stick frying pan. Stir fry the vegetables for approx. 2 mins., add the curry paste and continue to cook for approx. 1 min. Pour in the coconut milk and water, bring to the boil, season with salt. Reduce the heat, simmer for approx. 4 mins. Add the tofu and heat gently.

Good to know
Serve with: rice

How-tos

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