Lunch Sat 26 May - Thai Red Curried Tofu with Sugar Snap Peas

Thai Red Curried Tofu with Sugar Snap Peas
I tend to keep homemade green, red and massaman Thai curry pastes about. Whenever I get some nice coriander with the roots still intact, I save them in the freezer for Thai curry pastes which tend to use the coriander roots rather than leaves.

Anyway, I had some Thai red curry paste to hand, so decided to make a sort of a red curry.

Fry a tablespoon of red curry paste until fragrant. Add water, creamed coconut (the block stuff), fish sauce and sugar. Simmer together for a couple minutes, then add the tofu and sugar snaps. Simmer until the sugar snaps are cooked - this will only take 2-3 minutes at most.

Stir through the spring onions and serve. The tofu tends to soak up most of the sauce, making this a fairly dry curry.


Nutrition Data
Calories (kcal) 489.9
Carbohydrate (g) 27.6
Protein (g) 35.1
Fat (g) 27.2
Fibre (g) 4.0

Thai Red Curry Paste
8 dried, long, red chillis
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1 teaspoon ground white pepper
2 tablespoon chopped garlic (about 4 fat cloves)
2 stalks lemon grass, chopped
3 coriander roots/stems
1 teaspoon finely chopped kaffir lime leaves
1 inch piece galangal
2 teaspoon shrimp paste
1 teaspoon salt
1 tablespoon fish sauce
2 teaspoon sunflower oil

Process all ingrediants together into a smooth paste using either a mortar & pestle or food processor. This will keep for ages in the fridge.

This makes enough for about 4 curries/4 servings.

Nutrition Data per serving
Calories (kcal) 81.9
Carbohydrate (g) 8.5
Protein (g) 3.1
Fat (g) 4.2
Fibre (g) 5.1