Home
Recipes
corn

Soul-food salad

Soul-food salad

15 minutes

Caramel mousse with poached apricots and salted butter

Caramel mousse with poached apricots and salted butter

5

Crystal salad rolls

Crystal salad rolls

Pan-roasted dorado on fresh corn salad

Corn recipes

Pan-roasted dorado on fresh corn salad

10 minutes

Grilled corn and bean salad wraps

Corn recipes

Grilled corn and bean salad wraps

Mexican tortillas

Mexican recipes

Mexican tortillas

Corn stir fry with prawn skewers

Corn recipes

Corn stir fry with prawn skewers

Butternut, sweet potato and fresh corn soup

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Pan-grilled-corn salad with avocado and feta

Avocado recipes

Pan-grilled-corn salad with avocado and feta

20 minutes

Fish steaks with Mexican corn salsa

Fish recipes

Fish steaks with Mexican corn salsa

5 minutes

Mediterranean

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

30 minutes

Thai red tofu curry on rice pasta

Tofu recipes

Thai red tofu curry on rice pasta

15 minutes

Load more

Thai red tofu curry on rice pasta

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 block tofu (about 400g)
1 x 400 g can coconut milk
1 stalk lemongrass, cut into 2cm pieces and bruised
1 cup vegetable stock
2 T fish sauce
2 T soft brown or palm sugar
2 fresh or dried Thai lime leaves, crumbled
About 100g mangetout, trimmed
About 100g baby corn
About 100g sprigs tenderstem broccoli
1 - 3 t red curry paste

For serving

A handful of fresh coriander leaves, for garnishing
Freshly cooked broad rice noodles

Method

Pat the tofu dry with paper towel and cut it into large cubes.
Heat 6 tablespoons of coconut milk in a wide pan until bubbly.
Stir in the curry paste and lemongrass and cook for about a minute, until fragrant.
Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil.
Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables.
Simmer gently for a few minutes until tender, but crisp. To serve, sprinkle with coriander leaves and serve with rice noodles.