Red curry with silken tofu

Name: Red curry with silken tofu
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 250 g silken tofu; 2 ½ dl coconut milk; ½ tbsp oil; 300 g stir-fry vegetables; 2 tbsp red curry paste; ¼ tsp salt

Total: 15 min. | Active: 15 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 2 person

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

How it's done

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.

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