Thai Tofu & Mushroom Yellow Curry
ingredients
- 400g firm tofu, drained and diced into 2cm pieces
- 60g shiitake mushrooms, quartered
- 80g oyster mushrooms, roughly torn
- 1/2 small packet of coriander
- 1/2 small packet of basil
- 1 stick of lemongrass
- 2 tbsp rapeseed oil
- 1 tsp madras curry powder
- 80g Thai yellow curry paste
- 1 lime, juiced
- 600ml light coconut milk
- 1 tbsp dark soy sauce
- 1 tbsp light soft brown sugar
- 240ml water
nutrition facts
Per average serving:
energy
1460 kJ / 349 kcal
17 %
fat
25 g
36 %
saturates
9.8 g
49 %
Sugars
7.8 g
9 %
salt
4.3 g
72 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Strip the basil and coriander leaves and very finely chop. Slice the stalks, keeping them separate from the leaves. Halve the lemongrass and bruise using the back of a knife.
- Place a suitable size sauce pan over a medium high heat and add ¼ of the oil. Brown the tofu on all sides remove and repeat as required. Add an additional ¼ of the oil and sauté the mushrooms until nicely caramelised. Remove from the pan.
- Add the remaining oil to the pan followed by the Madras curry powder, lemongrass, coriander stalks and basil stalks. Fry for 2-3 minutes until fragrant. Add the Thai yellow paste and fry for a further 3-5 minutes. Add 1/2 of the water and reduce completely until it begins to catch. Repeat this again with the remaining water (it will help develop flavour depth).
- Add the coconut milk and bring to the boil reduce the heat and allow to simmer gently for 20-30 minutes. Season using the fish sauce, brown sugar, and the juice of the limes.
- Return the tofu and the mushrooms to the pan, warm through.
- Serve with brown rice and top with the reserved basil and coriander leaves.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.