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Thai Coconut Curry with Tofu and Cashews

Thai Coconut Curry with Tofu and Cashews

Prep time: 30 minServes: 4

Pairs with

Coconut milk's creaminess and curry paste's heat want a full white or an off-dry — the wine needs body to match the coconut fat.

Ingredients

  • 400g firm tofu, cubed
  • 400ml coconut milk
  • 2 tbsp green curry paste (check it's vegan)
  • 1 red pepper, in strips
  • 200g sugar snap peas
  • 100g cashew nuts, toasted
  • 200g spinach
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • Jasmine rice
  • Fresh coriander and Thai basil

Method

  1. 11. Fry the tofu cubes in oil until golden on all sides. Remove.
  2. 22. Fry the curry paste 1 minute. Pour in coconut milk.
  3. 33. Add pepper and sugar snaps. Simmer 5 minutes.
  4. 44. Return the tofu. Stir in spinach, soy and lime.
  5. 55. Scatter cashews. Top with coriander and Thai basil.
  6. 66. Serve with jasmine rice.