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  • 1 block tofu (about 400g)
  • 1 x 400 g can coconut milk
  • 1 stalk lemongrass, cut into 2cm pieces and bruised
  • 1 cup vegetable stock
  • 2 T fish sauce
  • 2 T soft brown or palm sugar
  • 2 fresh or dried Thai lime leaves, crumbled
  • About 100g mangetout, trimmed
  • About 100g baby corn
  • About 100g sprigs tenderstem broccoli
  • 1 - 3 t red curry paste
  • For serving
  • A handful of fresh coriander leaves, for garnishing
  • Freshly cooked broad rice noodles

Pat the tofu dry with paper towel and cut it into large cubes.
Heat 6 tablespoons of coconut milk in a wide pan until bubbly.
Stir in the curry paste and lemongrass and cook for about a minute, until fragrant.
Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil.
Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables.
Simmer gently for a few minutes until tender, but crisp. To serve, sprinkle with coriander leaves and serve with rice noodles.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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