Thai red mango curry

Serves: 4 (scaled from 4)


1 tbsp soy sauce
1.5 tbsp ginger
1 small onions
1 red pepper
3 cloves garlic
0.6 can stock
4 lots rice
1 courgette
1 can coconut milk
2 tbsp red curry paste
2 ripe mango
280 g tofu
2 tbsp lime juice


Saute onion to brown. In separate pan, sear tofu.
Add courgette in half slices and pepper to soften
Add garlic, ginger and curry paste, cook 30s
Add soy sauce, coconut milk and stock, bring to simmer.
Add mango and tofu, start cooking rice.
Add lime juice at end of cooking.


Dusting tofu with cornflour helps.

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