Red curry with silken tofu

Red curry with silken tofu

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

Ingredients

2 people

Hint:

The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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

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.

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