Thai red curry with Tofu!

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This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce.

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– Firm Tofu – Red Onions – Carrot rinsed – Thai Red Curry Paste – Oat Milk – Vegetable Stock – Tapioca flour – Spinach – Fresh Chillies – Fresh Coriander – Roasted Cashew Nuts – Brown Basmati Rice

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Prepare the crispy tofu! Pat your tofu dry, when the oil & pan are hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over.

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Start the red curry sauce! Fry the sliced onion and carrots until softened, shifting regularly. Add the curry paste and fry for 30-60 seconds until fragrant, shifting constantly.

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Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.

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Once the sauce has reduced, add in the shredded spinach and cook until wilted. Remove the curry from heat and add ¾ of the tofu.

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Dish up! Spoon some fragrant Thai red curry with vegetables over a bed of fluffy rice.

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Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste.

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Click the link below to get the full recipe and nutritional info!

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