Lettuce Wraps with Thai Red Curry Tofu by Anisha
Lettuce Wraps with Thai Red Curry Tofu by Anisha
SERVES 3-4
15 MINS PREP
COOKS IN 30 MINS
Our customer, Anisha, made this delicious take on satay with our Thai Red Curry by coating tofu, veg and noodles in the sauce and wrapping in lettuce.
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!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 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
Method
- 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.
Ingredients
- 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
Method
- 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
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
