Red curry with tofu & rice
Red curry with tofu & rice
818kcal Per person
23g Protein
77g Carbs
47g Fat
10g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 3 ounces tofu (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 3 fluid ounces coconut milk (90 ml)
- ¼ cup water (59 ml)
- 1 tablespoon red curry paste (20 g)
- 2 handfuls spinach (50 g)
Preparing this recipe
- Cook the rice according to the package instructions.
- Meanwhile, finely chop the onion and crush the garlic clove. Dice the bell pepper.
- Cut the tofu into cubes and pat them dry.
- Heat half of the oil in a wok pan and fry the tofu cubes until they are golden brown. Remove them from the pan after 5 minutes and place them on a plate.
- Heat the remaining oil in the pan and sauté the onion and bell pepper. After 2 minutes, add the garlic and continue to cook for about 3 minutes.
- Add the coconut milk, water and the curry paste to the wok pan and bring to a boil. Add the tofu and spinach and let it simmer gently for 1 to 2 minutes until the curry thickens slightly and the spinach has wilted.
- Drain the rice and spoon it into a bowl or a deep plate. Serve the rice with the tofu curry.
Tip van FitChef
This red curry is delicious with a slice of lime or fresh cilantro.
