Vegan

Thai Peanut Curry

Name: Thai Peanut Curry
Total time: 25 min
Yield: 1
Ingredients: 1 tsp coconut oil; 20g thai red curry paste; 30g unsalted roasted peanuts, roughly crushed; ½ small red onion, peeled and sliced; 1 red pepper, deseeded and sliced; 50ml tinned coconut milk; 175ml water; 100g firm tofu, drained and cut into 2cm cubes; 50g mangetout; 1 small bunch thai basil or regular basil, leaves torn; lime wedges, to serve

25 mins

Ingredients

serving

1 serving

1 tsp coconut oil
20g thai red curry paste
30g unsalted roasted peanuts, roughly crushed
½ small red onion, peeled and sliced
1 red pepper, deseeded and sliced
50ml tinned coconut milk
175ml water
100g firm tofu, drained and cut into 2cm cubes
50g mangetout
1 small bunch thai basil or regular basil, leaves torn
lime wedges, to serve

Creamy, peanutty and with a lovely kick of spice, this Thai-inspired curry is a proper midweek winner. It’s packed with tofu and crunchy veg and is ready in no time.

Method

Heat the oil in a wok or deep frying pan over a high heat, add the curry paste and peanuts and fry for 2 minutes until fragrant. Add the onion and pepper, fry for a minute, then pour in the coconut milk, water and tofu.

Bring to a simmer then cook for 7-8 minutes. Stir in the mangetout, cook for a further 2 minutes then remove from the heat. Stir in the Thai basil and serve with lime wedges.