Thai Stir-Fried Red Curry with Sweetcorn Fritters

5/5 from 1 Customers
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Our recipe developer Alice recently visited Bangkok in search of some of the best curries that Thailand has to offer. This was a favourite dish - tofu and green beans stir-fried with a red curry paste, fragrant with plenty of kaffir lime leaves. It’s served here alongside another curry, this time a green version with aubergine and potatoes, and a zingy green mango salad. We’ve also got our take on a popular street food snack - sweetcorn fritters - which are perfect dipped into the spicy chilli relish. Serve with an ice cold Singha beer for the ultimate Bangkok experience!

55 mins

1 hr

3/5

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£8.67

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Our recipe developer Alice recently visited Bangkok in search of some of the best curries that Thailand has to offer. This was a favourite dish - tofu and green beans stir-fried with a red curry paste, fragrant with plenty of kaffir lime leaves. It’s served here alongside another curry, this time a green version with aubergine and potatoes, and a zingy green mango salad. We’ve also got our take on a popular street food snack - sweetcorn fritters - which are perfect dipped into the spicy chilli relish. Serve with an ice cold Singha beer for the ultimate Bangkok experience!

Recipe

55 mins

1 hr

3/5

Serves

4

Effort

High Effort

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Origin

Popular Style

Thai

Country

Thailand

Red Curry Spices: coriander, Kashmiri chilli, paprika, cumin, white pepper, lemongrass, galangal, kaffir lime leaf, cassia
Green Curry Spices: coriander, lemongrass, kaffir lime leaf, cumin, galangal, nutmeg, mace, star anise, green chilli, turmeric, coriander leaf
Kaffir Lime Leaves: kaffir lime
Salad Spices: mild chilli flakes, ginger, garlic, amchur, coriander leaf
Fritter Spices: coriander leaf, chives, mild chilli flakes, kaffir lime leaf, ginger, garlic
Chilli Relish Spices: red bell pepper, chilli, white pepper, cumin, garlic, onion, coriander

May contain traces of celery, mustard and sesame
  • 396g block of tofu
  • 200g shallots or 1 large red onion
  • 6 cloves of garlic
  • Fresh ginger
  • 250g new potatoes
  • 200g green beans
  • 1 aubergine
  • 2 tomatoes
  • 1 medium unripe mango (or 200g ready-prepared)
  • 25g bunch of basil or Thai basil
  • 25g bunch of coriander
  • 1 lime
  • 1 egg (any size)
  • Oil for frying (sunflower or vegetable oil is best)
  • 198g tin of sweetcorn
  • 200ml full fat coconut milk
  • 2 tbsp soy sauce (any type) or gluten-free alternative
  • 25g sugar
  • 50g self-raising flour or gluten-free alternative
  • Rice to serve

Product Rating (1):

5/5

Red curry was amazing. The sweetcorn fritters really delicious with the chutney. We used quorn in place of tofu in the red curry as I can't eat soya.

Catherine Saul View More

We're so pleased to hear how much you enjoyed this dish, and great work adapting the recipe to make it suitable for you!

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