Lettuce Wraps with Thai Red Curry Tofu by Anisha

Lettuce Wraps with Thai Red Curry Tofu by Anisha

Made With Our Thai Red Curry -
2 SERVES
SERVES 3-4
prep
15 MINS PREP
20 MINS COOK
30 MINS COOK
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.
Anjum Signature

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
  1. 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.
  2. Add sliced tofu pieces in the red curry paste (keeping 1 tbsp. behind) and bake it in the oven until crispy.
  3. 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.
  4. Cook noodles as per instructions and add some soy sauce, mix through and leave to cool.
  5. 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
  1. 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.
  2. Add sliced tofu pieces in the red curry paste (keeping 1 tbsp. behind) and bake it in the oven until crispy.
  3. 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.
  4. Cook noodles as per instructions and add some soy sauce, mix through and leave to cool.
  5. 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.
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
£3.10
( / )
113p per 100g
Free delivery on order over £25
Order before 12pm
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