Pumpkin Green Bean Tofu Thai Red Curry | Cellar & Pantry

Name: Pumpkin Green Bean Tofu Thai Red Curry | Cellar & Pantry
Ingredients: 2 Tblspn Coconut oil for frying; 1 Pack Tofu – diced into cubes; 1 jar of Simon Johnson Thai Red Curry; 1 brown onion – cut into wedges; 1 Red Capsicum – cut into large pieces (~3x3cm); 1 Green Capsicum – cut into large pieces (~3x3cm); 1 large piece Pumpkin (~600g) – Cut into large chunks; 500g Hand picked Green beans – trimmed + cut in half; 4 Kaffir Lime leaves; 1 Tblspn Niulife Coconut Amino Fish Sauce (or Megachef); 2 Emma coconut cream powder sachets – stirred in 500ml warm water 500ml of stock (any…); Handful fresh Coriander leaves; Handful fresh Basil leaves; Steamed Basmati to serve with.

cellarandpantry.com.au

Pumpkin, Green Bean & Tofu Thai Red Curry – Warm up with a fragrant, spicy, and creamy Thai red curry packed with fresh vegetables. Cook this delicious dish now!

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Ingredients

2 Tblspn Coconut oil for frying
1 Pack Tofu – diced into cubes
1 jar of Simon Johnson Thai Red Curry
1 brown onion – cut into wedges
1 Red Capsicum – cut into large pieces (~3x3cm)
1 Green Capsicum – cut into large pieces (~3x3cm)
1 large piece Pumpkin (~600g) – Cut into large chunks
500g Hand picked Green beans – trimmed + cut in half
4 Kaffir Lime leaves
1 Tblspn Niulife Coconut Amino Fish Sauce (or Megachef)
2 Emma coconut cream powder sachets – stirred in 500ml warm water 500ml of stock (any…)
Handful fresh Coriander leaves
Handful fresh Basil leaves
Steamed Basmati to serve with.