Butternut Squash and Tofu Thai Red Curry
- 31 - 60 Minutes
- 1 pouch Tilda Fragrant Jasmine Rice
- 1 Large Butternut Squash
- 30g Corn flour
- 1 tsp Ground Coriander, divided
- 2 tbsp olive oil
- 400g Firm Tofu
- 2 tbsp vegetable oil
- 200ml prepared red curry paste
- 800ml Coconut Milk
- 300ml water
- 1 tsp Light Brown Sugar
- 1 tsp Soy Sauce
- Fresh Cilantro
- 2 Limes
Peel your squash, then cut it into large chunks. Cut your tofu into large squares.
Add your corn flour, ½ tsp ground coriander and a good pinch of salt to a bowl. Add your tofu and toss to coat.
Heat a frying pan over a medium-high heat. Add olive oil, then add your tofu to the pan. Fry for a couple of minutes on each side until crisp and golden. Drain on a plate lined with kitchen towel.
Heat a large pan over a medium heat. Add in vegetable oil and tip in your curry paste and the remaining ground coriander and cook for 5 mins until darkened in color slightly and fragrant. Pour in your coconut milk, 300ml water along with your sugar, soy sauce and a big pinch of salt. Bring up to a simmer.
Heat rice according to package directions
Add your butternut squash and tofu cubes to the curry sauce, then simmer for 15 mins. Your butternut squash should be tender by this time but leave it to simmer 5 mins more if it’s not.
Spoon your rice into bowls and top with your curry. Garnish with chopped cilantro and a wedge of lime, then serve.