Butternut Squash and Tofu Thai Red Curry
A refreshing curry made with tofu and butternut, perfect for lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
Cooking tools:
- Food processor
- Pitcher
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Skillet
- Saucepan
- Stove
- Plate
- Kitchen towel
- Pot
- Spoon
Ingredients
- 10 Dried Chillies
- 2 Shallots
- 2 Sticks of Lemongrass
- 1 Tsp Galangal Paste (or Ginger)
- 4 Cloves of Garlic
- 1 Tsp Ground Coriander
- 1 Large Butternut Squash
- 400g Firm Tofu
- 30g Cornflour
- ½ Tsp Ground Coriander
- 1 Large Red Pepper
- 800ml Coconut Milk
- 1 Tsp Light Brown Sugar
- 1 Tsp Soy Sauce
- Salt
- Pepper
- 250g Tilda Fragrant Jasmine Rice
- Fresh Coriander
- 2 Limes
- Vegetable Oil
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