Lettuce Wraps with Thai Red Curry Tofu by Anisha
Lettuce Wraps with Thai Red Curry Tofu by Anisha
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 pack of The Spice Tailor Thai Red Curry
- 3 tbsp. oil
- 1 block of firm tofu (cut into chips or how you prefer)
- 2 dessert spoons of peanut butter
- 1 tsp. soy sauce
- Squeeze of lime
- Salt to taste
- 1 tsp. of chilli flakes
- Noodles (cooked as per instructions)
- Romaine lettuce leaves
- In a pan heat a tbsp. oil and add the dry spices from Thai Red Curry kit. Pour in all the paste from the smaller pouch in the kit and take off the heat.
- Add sliced tofu pieces in the red curry paste (keeping 1 tbsp. behind) and bake it in the oven until crispy.
- Mix the coconut milk that came with the Thai Red Curry mix with 2 dessert spoons of peanut butter, 1 tsp. of soy sauce, the remaining red curry paste squeeze of lime, salt to taste and 1 tsp. of chilli flakes. Mix and set aside.
- Cook noodles as per instructions and add some soy sauce, mix through and leave to cool.
- Top one side of the romaine lettuce leaves with noodles, tofu, homemade pickled cucumbers and shallots (made with vinegar, sugar & chilli flakes), a drizzle of the satay sauce, sriracha and chopped coriander. Fold over and enjoy.
- 1 pack of The Spice Tailor Thai Red Curry
- 3 tbsp. oil
- 1 block of firm tofu (cut into chips or how you prefer)
- 2 dessert spoons of peanut butter
- 1 tsp. soy sauce
- Squeeze of lime
- Salt to taste
- 1 tsp. of chilli flakes
- Noodles (cooked as per instructions)
- Romaine lettuce leaves
- In a pan heat a tbsp. oil and add the dry spices from Thai Red Curry kit. Pour in all the paste from the smaller pouch in the kit and take off the heat.
- Add sliced tofu pieces in the red curry paste (keeping 1 tbsp. behind) and bake it in the oven until crispy.
- Mix the coconut milk that came with the Thai Red Curry mix with 2 dessert spoons of peanut butter, 1 tsp. of soy sauce, the remaining red curry paste squeeze of lime, salt to taste and 1 tsp. of chilli flakes. Mix and set aside.
- Cook noodles as per instructions and add some soy sauce, mix through and leave to cool.
- Top one side of the romaine lettuce leaves with noodles, tofu, homemade pickled cucumbers and shallots (made with vinegar, sugar & chilli flakes), a drizzle of the satay sauce, sriracha and chopped coriander. Fold over and enjoy.
Keep this recipe for later
Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.
Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.
Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties, and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
