Don’t let eating consciously stop you from enjoying terrific textures and flirtatious flavours. This veggie-brimmed vegan Thai curry also comes with the enticing twist of using oat milk as the base of its gorgeously glossy sauce! Did we mention it’s oh-so-simple? You won’t regret trying it!
Ravishing Thai Red Curry
Ravishing Thai Red Curry
with cashews, carrot, spinach & crispy tofu
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Carrot
- Cashew Nuts
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Non-GMO Tofu
- Oat Milk
- Red Onion
- Red Onions
- Spice & All Things Nice Thai Red Curry Paste
- Spinach
- Tapioca Flour
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
READY. SET. RICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
JUST NUTTY
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 4-5 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally.
TASTY TOFU
Pat the tofu cubes dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH LINE IN SIGHT
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through ¾ of the tofu. Season with salt, pepper, and a sweetener of choice.
OH THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
READY. SET. RICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
JUST NUTTY
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally.
TASTY TOFU
Pat the tofu cubes dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion.
FINISH LINE IN SIGHT
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through ¾ of the tofu. Season with salt, pepper, and a sweetener of choice.
OH THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
READY. SET. RICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
JUST NUTTY
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 6-7 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.
TASTY TOFU
Pat the tofu cubes dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. You may need to do this step in batches. Remove from the pan on completion.
FINISH LINE IN SIGHT
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through ¾ of the tofu. Season with salt, pepper, and a sweetener of choice.
OH THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
READY. SET. RICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
JUST NUTTY
Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THE CURRY IS A GO!
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and Carrot half-moons for 6-7 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-8 minutes until slightly reduced, stirring occasionally.
TASTY TOFU
Pat the tofu cubes dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. You may need to do this step in batches. Remove from the pan on completion.
FINISH LINE IN SIGHT
When the curry sauce has reduced, stir through the shredded Spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through ¾ of the tofu. Season with salt, pepper, and a sweetener of choice.
OH THOSE AROMAS!
Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ravishing Thai Red Curry?
The preparation time for Ravishing Thai Red Curry with cashews, carrot, spinach & crispy tofu is between 25 and 40 minutes.
What is the total time required to make Ravishing Thai Red Curry with cashews, carrot, spinach & crispy tofu?
The total time required to make Ravishing Thai Red Curry with cashews, carrot, spinach & crispy tofu is between 45 and 60 minutes.
How many servings does Ravishing Thai Red Curry provide?
4 servings
What are the main ingredients in Ravishing Thai Red Curry?
Brown Basmati Rice, Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Non-GMO Tofu, Oat Milk, Red Onion, Red Onions, Spice & All Things Nice Thai Red Curry Paste, Spinach, Tapioca Flour, Vegetable Stock
What is the nutritional information of Ravishing Thai Red Curry?
Calories: 957, Carbs: 98 grams, Fat: grams, Protein: 24.5 grams, Sugar: 17.8 grams, Salt: 1657 grams
How do I prepare Ravishing Thai Red Curry?
READY. SET. RICE!: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. JUST NUTTY: Place the cashews in a second pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. TASTY TOFU: Pat the tofu cubes dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over. Remove from the pan on completion. FINISH LINE IN SIGHT: When the curry sauce has reduced, stir through the shredded spinach and cook for 2-3 minutes until wilted. Remove from the heat on completion and stir through ¾ of the tofu. Season with salt, pepper, and a sweetener of choice. OH THOSE AROMAS!: Spoon some fragrant Thai red curry over a bed of basmati. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews. Well done, Chef! THE CURRY IS A GO!: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and carrot half-moons for 5-6 minutes until softened, shifting regularly. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 4-5 minutes until slightly reduced, stirring occasionally.
What should be prepared from my kitchen to make Ravishing Thai Red Curry?
Brown Basmati Rice, Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Fresh Coriander, Non-GMO Tofu, Oat Milk, Red Onion, Red Onions, Spice & All Things Nice Thai Red Curry Paste, Spinach, Tapioca Flour, Vegetable Stock
How many calories does Ravishing Thai Red Curry have?
957 calories
How much fat content does Ravishing Thai Red Curry have?
grams
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