Thai Tofu Red Curry

This is such a quick recipe, I love to make it on a week night for family. Fresh keffir lime leaves and Thai basil make all the difference - available from Waitrose and Thai supermarkets.

Tofu Pad Prik

Serves 4

1 Tbsp olive oil

250g firm tofu, cut into small squares (2cm)

2 Tbsp Thai red curry paste

200g green beans, trimmed

1 red pepper, cut into strips

1 green pepper, cut into strips

75ml vegetable stock (Marigold)

half Tbsp fish sauce

half can coconut milk

half tsp coconut palm sugar

4 fresh kaffir lime leaves, finely sliced

large handful Thai basil leaves, torn

large handful peanuts or cashews, toasted

Heat the oil in a wok over a medium heat, add the tofu and sauté until golden on all sides.  Set aside on kitchen paper.  Add the curry paste to the wok and fry for 2 mins, then add the stock to thin the paste.  Add the beans and peppers and sauté until tender.  Add the coconut milk, fish sauce and sugar.  Simmer for a few minutes and add back the tofu.  Remove from the heat and add the kaffir leaves, Thai basil and nuts.  Serve with brown basmati rice.

Wild Garlic Pesto


  • 100g wild garlic leaves

  • 50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version

  • 50g toasted pine nuts

  • 1-2 tablespoons of olive oil

  • Lemon juice

  • Salt and pepper


  1. Wash wild garlic leaves thoroughly.

  2. Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz.

  3. Add more oil if you want to have a thinner pesto.

  4. Add salt, pepper and lemon juice to taste.