Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Thai Red Curry
A rich, warming coconut curry with red chilli paste and tender vegetables — comforting and full of depth.
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10 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 3 tbsp red curry paste
- 1 can coconut milk
- 400g mixed vegetables (pepper, bamboo, courgette)
- 200g tofu, cubed
- 1 tbsp soy sauce
- 1 tsp sugar
- Lime leaves
- Thai basil
- Oil
Instructions
- Fry the paste in oil until fragrant.
- Add half the coconut milk and bubble for 3 minutes.
- Add the tofu and vegetables, then the rest of the coconut milk.
- Simmer 12 minutes.
- Season with soy and sugar; finish with basil.
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Tara’s tips
- Fry the paste well to develop the flavour.
- Add firmer vegetables first, softer ones later.
Serving suggestions
- Serve with rice.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add meat?
Chicken, beef or prawns all work well.
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