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Ingredients Jump to Instructions ↓

  1. 3 tbsp peanut oil

  2. 6 shallots , thinly sliced

  3. 4 cm piece ginger , finely chopped

  4. 4 lime leaves , shredded

  5. 2 tbsp Thai red curry paste

  6. 800 ml coconut milk , low fat

  7. 1 small butternut squash , cut into 100 g lotus root , peeled and thinly sliced

  8. 1 packets tofu , cut into 2cm dice

  9. 50 g bean sprouts

  10. 2 tbsp fish sauce

  11. 1/2 fresh lime juice

  12. 1/2 bunches coriander leaves

  13. 2 lime leaves , finely shredded

  14. 4 radishes , thinly sliced

  15. 1/2 red chillies , deseeded and finely shredded

Instructions Jump to Ingredients ↑

  1. Heat the peanut oil in a saucepan and add the shallots, ginger and lime leaves. Fry until golden.

  2. Add the curry paste and fry gently for two to three minutes, stirring regularly.

  3. Add coconut milk and squash. Bring to the boil and simmer for 10 minutes.

  4. Add the lotus root and simmer for a further 10 minutes.

  5. Stir in the tofu and bean sprouts, followed by the fish sauce and lime juice.

  6. Mix all the ingredients together for the salsa.

  7. Serve the curry and salsa with boiled rice.

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