Thai Red Curry


3 Red chillies

1 lemongrass

¼ Onion

½ Red pepper de-seeded

Zest 1 lime

Handful of coriander stalks

Thumb size piece of ginger

2 garlic cloves

1 tsp coriander

1 tsp ground pepper



1 pack of Macro brand tofu (450 g – Countdown)

4-5 tsp Soy sauce

Juice of 3 limes

2 red chillies 1 finely chopped into rounds

2 Tbsp of vege oil

400 ml can coconut milk

1 courgette

1 small egg plant

½ red pepper 140 g sugar snap peas

20 g basil leaves

1 tsp brown sugar

Jasmine rice – as much as desired.



  1. Marinate tofu in soy sauce, chilli chopped and juice of 1 lime as much ahead of time as possible.
  2. Blend paste ingredients in a blender.
  3. In a frying pan fry 3-4 tbsp of paste for 2 mins. Stir in coconut milk, 100 ml of water, courgette, eggplant and capsicum. Cook for 10 mins
  4. Drain the tofu, pat dry, then fry in small pan until golden.
  5. Add snap peas to curry then season with sugar, remaining lime juice and soy sauce. Cook for 4 mins then add tofu and heat through. Garnish with sliced chilli and basil. Serve on hot jasmine rice.