Pumpkin & Green Bean, Tofu Thai Red Curry

🤗😘 Cold days & curries go together like hugs & kisses.
Some of the best curry pastes I adore are made by Simon Johnson Providore, One little jar is concentrated enough for a family Curry meal and it’s very mild so everybody’d happy.
I love a plantfull Curry but if you need to satisfy the carnivorous ones, Phil’s (our local butcher) chicken thighs are the best.
I made mine with Jap Pumpkin, green beans and Tofu. I add the green beans at the end so they keep a bit of crunch…. you’ve got to have a crunch. right.

Thai Red curry

Pumpkin & Green Bean, Tofu Thai Red Curry

Ingredients:

  • 2 Tblspn Coconut oil for frying
  • 1 Pack Tofu – diced into cubes
  • 1 jar of Simon Johnson Thai Red Curry
  • 1 brown onion – cut into wedges
  • 1 Red Capsicum – cut into large pieces (~3x3cm)
  • 1 Green Capsicum – cut into large pieces (~3x3cm)
  • 1 large piece Pumpkin (~600g) – Cut into large chunks
  • 500g Hand picked Green beans – trimmed + cut in half
  • 4 Kaffir Lime leaves
  • 1 Tblspn Niulife Coconut Amino Fish Sauce (or Megachef)
  • 2 Emma coconut cream powder sachets – stirred in 500ml warm water 500ml of stock (any…)
  • Handful fresh Coriander leaves
  • Handful fresh Basil leaves
  •  Steamed Basmati to serve with.

Method:

  • Fry Tofu with 1 Tblspn of coconut oil in a pan till all sides are golden. Set aside.
  • In the meantime, in a casserole warm up 1 Tblspn coconut oil and fry up curry paste with Kaffir Lime leaves till aromatic.
  • Add onion to the casserole to soften.
  • Add coconut powder mix, stock, Tofu and Fish sauce, and bring up to a gentle simmer.
  • Add Pumpkin and simmer till just tender but not mushy.
  • Add green + red Capsicum and five minutes later add green beans for another 5-7 min till beans are cooked yet still firm. (If you like your beans soft, add them with the pumpkin)
  • Throw herbs in.
  • Serve w/ steamed Basmati 🍚