What are the main ingredients in Ravishing Thai Red Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Ravishing Thai Red Curry

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

with cashews, carrot, spinach & crispy tofu

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Brown Basmati Rice - 75ml
Cashew Nuts - 10g
Red Onion - 1
Carrot - 120g
Spice & All Things Nice Thai Red Curry Paste - 15ml
Oat Milk - 200ml
Vegetable Stock - 5ml
Tapioca Flour - 5ml
Non-GMO Tofu - 110g
Spinach - 50g
Fresh Chilli - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

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!

Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Red Onion - 1
Carrot - 240g
Spice & All Things Nice Thai Red Curry Paste - 30ml
Oat Milk - 400ml
Vegetable Stock - 10ml
Tapioca Flour - 10ml
Non-GMO Tofu - 220g
Spinach - 100g
Fresh Chilli - 1
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 225ml
Cashew Nuts - 30g
Red Onions - 2
Carrot - 360g
Spice & All Things Nice Thai Red Curry Paste - 45ml
Oat Milk - 600ml
Vegetable Stock - 15ml
Tapioca flour - 15ml
Non-GMO Tofu - 330g
Spinach - 150g
Fresh Chillies - 2
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!