Pineapple and tofu red curry
Red curry with tofu, red pepper and pineapple. The fruit makes the sauce sweet and sour, so this suits anyone who likes their curry on the mild side.
- Time
- 30 min
- Serves
- 2
- Kind
- Curry
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: red curry paste.
Method
- Pat the tofu dry with a clean tea towel, pressing out as much water as you can, and cut it into 2 cm cubes. Cut the red pepper into strips, drain the pineapple and cut it into bite-sized pieces if it is in rings.
- Rinse the rice in a sieve, then add it to a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
- Warm the olive oil in a large pot over a medium heat. Add the red curry paste and fry, stirring, for 1 to 2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the tofu, red pepper and pineapple and simmer gently for 15 minutes, until the pepper is soft and the sauce has thickened a little. Season with salt.
- Fluff the rice with a fork and spoon the tofu and sauce over it. Scatter the roughly chopped coriander on top.
Tip Buy pineapple in juice rather than syrup, and taste at the end. A little lime juice balances any extra sweetness.
Per portion
| Energy | 972 kcal |
| Protein | 30 g |
| Carbohydrate | 89 g |
| of which sugars | 26 g |
| Fat | 54 g |
| of which saturates | 33 g |
| Fibre | 7 g |
| Salt | 1.67 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red curry paste50 g
- coconut milk1 tin
- firm tofu280 g
- pineapple1 tin
- red pepper1
- rice150 g
- coriander½ bunch
- olive oil1 tbsp
