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Dish photo for Brothy Thai Red Curry Bowl With Red Pepper, Pak Choi, Tofu, Charred Lime & Brown Rice
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Brothy Thai Red Curry Bowl With Red Pepper, Pak Choi, Tofu, Charred Lime & Brown Rice

Total time26 min
Active time18 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (5 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Boil kettle and prepare pans3m
  2. 2Prep and sauté vegetables8m
  3. 3Char the lime halves3m
  4. 4Tear and fry tofu7m
  5. 5Warm curry sauce and plate5m
26m total • 5/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
26 min

⚡Critical stepBoil kettle and prepare pans

Prep • 3 min • Start 0m

Prep

Cook the brown rice

Cooking • 17 min • Start 3m • 1m slack

Cooking

⚡Critical stepPrep and sauté vegetables

Cooking • 8 min • Start 3m

Cooking

⚡Critical stepChar the lime halves

Cooking • 3 min • Start 11m

Cooking

⚡Critical stepTear and fry tofu

Cooking • 7 min • Start 14m

Cooking

⚡Critical stepWarm curry sauce and plate

Finishing • 5 min • Start 21m

Finishing

Nutrition Information

Calories792 kcal
Fat27.7g
Carbs99.6g
Fibre7.42g
Salt2.3g

Step-by-Step Instructions

  1. Boil kettle and prepare pans

    3 min

    Boil your kettle and take out two saucepans and a frying pan.

    Equipment: kettle, saucepan, frying pan

  2. Cook the brown rice

    17 min

    Place one of your saucepans over medium-high heat and fill it with boiling water from the kettle. Add the long grain brown rice , bring it back to a boil, then reduce the heat to medium. Simmer for 15–18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to the pan. Cover with a lid to steam and keep warm.

    Equipment: saucepan, lid

  3. Prep and sauté vegetables

    8 min

    In the meantime, place your frying pan over medium heat and add a drizzle of oil. Core the red pepper and trim the pak choi , then slice both into long strips. Add them to the hot pan and cook for 5–6 minutes, until lightly browned and tender but still with a bite. Remove from the pan and set aside.

    Equipment: frying pan, knife, cutting board

  4. Char the lime halves

    3 min

    Cut the lime in half, then place the frying pan back over medium heat. Add the lime halves cut-side down and cook for 2–3 minutes, until charred.

    Equipment: frying pan, knife, cutting board

  5. Tear and fry tofu

    7 min

    Wipe the frying pan clean and return it to medium heat with another drizzle of oil. Tear the tofu into bite-sized pieces with your hands and add to the pan. Cook for 5–6 minutes, until the edges are golden and crispy. Season with salt and pepper, or with a dash of soy sauce and pepper.

    Equipment: frying pan

  6. Warm curry sauce and plate

    5 min

    Place the other saucepan over medium heat and add the thai red curry sauce . Warm through for 2–3 minutes, until piping hot. Add water to adjust the consistency. Keep it thick and creamy with just a splash of water, or add 100–150ml (double for 4 portions) to make it more brothy. Adjust the seasoning with a pinch of salt to taste. STEP 6 To serve, divide the long grain brown rice between serving bowls and pour over the thai red curry sauce . Top with the sautéed pak choi , red pepper , and crispy tofu . Finish with a squeeze of charred lime and a garnish of picked coriander leaves . Enjoy!

    Equipment: saucepan, serving bowls