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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 plant-full 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:

  1. Fry Tofu with 1 Tblspn of coconut oil in a pan till all sides are golden. Set aside.
  2. In the meantime, in a casserole warm up 1 Tblspn coconut oil and fry up curry paste with Kaffir Lime leaves till aromatic.
  3. Add onion to the casserole to soften.
  4. Add coconut powder mix, stock, Tofu and Fish sauce, and bring up to a gentle simmer.
  5. Add Pumpkin and simmer till just tender but not mushy.
  6. 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)
  7. Throw herbs in.
  8. Serve w/ steamed Basmati 🍚