In search of a speedy, midweek-friendly vegan Thai red curry recipe? We’ve got you. This simple version uses a ready-made curry paste and packs in plenty of veggies, alongside crispy tofu simmered in a fragrant coconut Thai red broth.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
20MIN
Total time
Ingredients
Servings
4
200 g
M&S Plant Kitchen super firm tofu
1 jar
(190 g)
(190 g)
M&S Thai red curry paste
1 tin
(400 ml)
(400 ml)
coconut milk
2
M&S fresh lime leaves
2
M&S red romano peppers, roughly chopped
100 g
M&S Remarksable Value green beans, roughly chopped
1 pack
(90 g)
(90 g)
baby pak choi, roughly chopped
2 packs
M&S microwave coconut Jasmine rice
250g per pack
2
limes
1 handful
coriander
