Siyana's Winning Dish; Thai Red Curry


For the red curry:

  • 50g Sugar snaps 30g Baby corn, sliced into rounds

  • 1 red bell pepper, chopped into bite-sized pieces

  • Handful of Spinach, roughly chopped

  • 2 Carrots, sliced

  • 3 Cloves garlic, crushed

  • 1 Knob grated ginger

  • 1 White onion, diced finely

  • 1 Red chilli, deseeded and sliced

  • 1 Tin coconut milk 2 tbsp. soy sauce 2 tbsp

  • Corn flour 2 tbsp

  • Water 2 tbsp.

  • vegetable oil

  • Chopped coriander to garnish

For the tofu:

  • 350g firm tofu block 1 tbsp

  • vegetable oil 2 tbsp

  • siracha sauce

  • 1 tsp salt

  • 2 tbsp. corn flour

For the red curry paste:

  • 1 white onion chopped 2 tbsp

  • 4 red chillis

  • 2 cloves garlic

  • 1 tbsp. ginger

  • 3 tbsp. soy sauce

  • 2 tbsp. lime juice

  • 1 tbsp. honey

  • 1/2 tsp. chilli powder

  • 1 tbsp. coconut milk

  • Salt to taste

For the salad:

  • 1 unripe mango, julienned

  • 1 head cos lettuce, chopped roughly

  • 1 red bell pepper, sliced into matchsticks

  • 1 courgette, julienned

  • Handful of coriander, chopped Handful of mint

  • chopped 50g crushed peanuts 3 spring onions, sliced finely into matchsticks

  • 1 small red chilli, sliced finely

For the salad dressing:

  • 1 tsp. maple syrup

  • 5 tbsp soy sauce

  • 2 tbsp sesame oil

  • 2 tbsp. lime juice

  • 2 garlic cloves, crushed

  • 1 tsp chilli flakes

For the rice:

  • 2.5 cups water

  • 2 cups Jasmine rice


For the red curry paste:

1. Blend together all ingredients to form a paste.

2. Adjust spice and seasonings and set aside.

For the tofu:

1. Press the tofu to remove moisture for 20 minutes.

2. Cut the tofu into bite sized pieces.

3. In a bowl, mix the oil, siracha sauce and salt. Lightly toss your tofu in this.

4. Place in a hot pan for 5-10 minutes, until the tofu is cooked and golden.

For the salad:

1. Julienne the mango and courgette.

2. Roughly chop the cos lettuce to create texture.

3. Slice the spring onions and bell pepper into thin matchsticks.

4. Chop the coriander and mint finely.

5. Deseed and finely slice the red chilli.

6. Crush the peanuts gently, make sure it doesn't become a dust!

7. Combine all vegetables in a large bowl, but set aside the peanuts.

8. Whisk together all dressing ingredients until combined.

9. Mix the dressing and salad together, top with your peanuts and serve!

For the rice:

1. Rinse jasmine rice until the water becomes clear.

2. In a large pan bring your water to a boil.

3. Add your rice and simmer, for around 10-15 minutes, or until the rice is cooked.

For the curry:

1. In a large pan, heat the oil and add the garlic, ginger, chilli and onions until soft and until the onions go translucent in colour.

2. Add your carrots, pepper, sugar snaps and baby corn and leave to cook for a further 5 minutes.

3. Stir in your curry paste until it evenly coats the vegetables.

4. Gently combine your coconut milk into this.

5. In another bowl, combine the corn flour and water to create a paste.

6. Add this to your sauce and leave for 5 minutes, until the sauce thickens

7. Stir in your soy sauce, and adjust final seasonings.

8. Add your tofu.

9. Garnish with coriander.

10. Serve with your delicious Thai mango salad and jasmine rice.

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