Vegetarian

Thai Tofu and Prawn Coconut Curry is for Dinner.

Thai Tofu and Prawn Coconut Curry takes 20 minutes to prepare.

Thai Tofu and Prawn Coconut Curry takes 20 minutes to cook.

Thai Tofu and Prawn Coconut Curry makes 3 servings.

The ingredients for Thai Tofu and Prawn Coconut Curry are:

3 clove Garlic
15 grams Ginger Root
1 pepper Peppers, hot chili, red, fresh
1 tbsp Fish Sauce
1 tbsp Soy sauce (tamari)
400 gram Tofu: Cauldron Foods Original Tofu
1 tbsp Coconut Oil
20 serving Prawns, Sainsbury Jumbo King Prawns per 10g
10 spear, small (5" long or less) Asparagus, fresh
2 cup, chopped or diced Broccoli, fresh
2 serving Patak's Original Creamed Coconut (50g sachet)
15 grams Cilantro, raw
.5 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE)

Here is how you make Thai Tofu and Prawn Coconut Curry:

Press tofu for an hour or two. Then cut into cubes. Heat coconut oil in frying pan and fry tofu until firm and slightly brown and crispy. Meanwhile, put garlic, ginger, chili, fish sauce, tamari, stock cube, coriander, 1 sachet of creamed coconut and a little bit of hot water (to aid blending) in a blender and blend until quite smooth. When the tofu is done, get your wok out, pour a bit of the coconut oil from the tofu into the wok. Add broccoli and asparagus to the wok and stir fry for 5 minutes. Add prawns, tofu and blended mixture and cook through til hot. Serve over cauliflower rice - yum!Serving Size: 3Number of Servings: 3Recipe submitted by SparkPeople user KARINAMC.

The nutritional information for Thai Tofu and Prawn Coconut Curry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 449.9

• Total Fat: 31.5 g
• Cholesterol: 0.0 mg
• Sodium: 883.9 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 3.3 g
• Protein: 19.6 g

Thai Tofu and Prawn Coconut Curry is Asian cuisine.

The dietary needs meet for Thai Tofu and Prawn Coconut Curry is Gluten Free