Thai Red Curry


  • 1 tbsp vegetable oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 onion
  • 5 tbsp red curry paste
  • 400ml coconut milk
  • 400ml chicken bone broth
  • 200g firm tofu, drained
  • Kaffir lime leaves
  • 1 tbsp fish sauce
  • Chopped coriander, to serve
  • Pinch of brown sugar
  • 1 red chilli, sliced diagonally
  • 1 red pepper, sliced
  • 2 carrots, chopped
  • 100g green beans


  1. Heat the oil in a large saucepan over medium heat, fry the ginger and garlic pastes for 2 mins.
  2. Add the red curry paste, then add the tofu chunks and fry until they start to brown.
  3. Pour the coconut milk and bone broth into the pan and bring to the boil, then simmer for 4-5 minutes.
  4. Add the fish sauce and a pinch of brown sugar - add more fish sauce if you like it saltier or brown sugar if you’d like it to be a little sweeter.
  5. Add the vegetables to the pan and bring to the boil.
  6. Spoon the curry into four bowls and top with 1 red chilli and coriander. Serve with jasmine rice.