This tofu red Thai curry recipe is an example of how Thai cooking style enhances beautifully the otherwise bland taste tofu would have to produce a truly vegetarian main course.
- Heat oil in a large frying pan over a medium heat and gently fry onion, chili, garlic and ginger.
- Add tofu to the pan, continue cooking until tofu starts to brown.
- Add lemongrass together with red Thai paste and pour in coconut milk. Bring it to the boil and allow to simmer for 15-20 minutes.
- Incorporate sugar snap peas to the curry and allow to cook for a further 5-10 minutes, until the sugar snap peas are cooked but still crunchy.
- Serve straight away.
Serve with plain or steamed Basmati rice.
Lacto-vegetarians can prepare the recipe as it is, or substitute tofu with the same amount of paneer. And everyone else can use this recipe with either tofu or paneer for one of their meatless days.