Ingredients per serve
Tofu
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Firm tofu, drained 850.0 g
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Oil 100.0 ml
Curry Sauce
-
Smooth peanut butter 100.0 g
-
Broccolini 250.0 g
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Baby corn 150.0 g
-
Japanese (finger) eggplant 300.0 g
Preparation
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Tofu
- Cut the tofu into 2 cm cubes. Fry in half the oil until golden. Drain.
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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.
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To Serve
- Serve the curry with steamed rice, garnished with kaffir lime leaves and red chilli.
