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Red Curry Vegetables
Red Curry Vegetables

Red Curry Vegetables

Portions 4
Preparation Time
Cooking Time

Ingredients

60 g (2 oz) butter

60 ml (4 tbsp.) vegetable oil

400 g (14 oz) firm plain tofu, nature, cut into sticks

1 medium onion, thinly sliced

2/3 bag (500 g) of Arctic Gardens Yin Yang vegetables

2 garlic cloves, chopped

30 g (1 oz) chopped fresh ginger

30 g (1 oz) of red curry paste

375 ml (1 1/2 cups) coconut milk

Salt, to taste

1 small bunch fresh cilantro , chopped, for garnish (optional)

Preparation

  1. In a large skillet, heat half the butter and oil over high heat and sauté the tofu. Remove the tofu from pan, leaving the pan on the stove.
  2. Add the remaining butter and oil in a pan and sauté all the vegetables for a few minutes. Add garlic and ginger and sauté about 1 minute.
  3. Put the tofu in the pan with the remaining ingredients. Stir and simmer a few minutes until the sauce thickens. Add salt to taste, garnish with cilantro and serve.

 

 

Nutrition Facts (per serving):

Calories: 630

Protein:  17 g

Fat:    51 g

Carbohydrate:  26 g

Fibre:   8 g

Sodium: 95 mg

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