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Tofu

  • Firm tofu, drained 850.0 g
  • Oil 100.0 ml

Curry Sauce

  1. Tofu

    • Cut the tofu into 2 cm cubes. Fry in half the oil until golden. Drain.
  2. Curry Sauce

    • Heat remaining oil in a large pan. Add KNORR Red Curry Paste and cook until fragrant. Stir in the peanut butter to the paste. 
    • Mix KNORR Coconut Powder with 800 ml of warm water, whisking until combined. Add to pan with the curry paste mixture. 
    • Simmer for 20 minutes, return the tofu to pan, along with chopped vegetables. Simmer for a further 10 minutes until the vegetables are tender.
  3. To Serve

    • Serve the curry with steamed rice, garnished with kaffir lime leaves and red chilli.
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