Tofish & Chips x Thai Red Curry Sauce

Curry sauce, you’ve got another thing coming. Bold, beguiling and sweet-spicy-delicious, you’ll serve this Thai red curry dip with turmeric and coriander-battered tofu, creamy coconut mushy peas and crispy chips.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions for 2 [for 3] [for 4] portion recipe. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Chop the potatoes into chunky chips. Add the chunky chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt Put the tray in the oven for 25-30 min or until the chips are golden and cooked through – these are your chunky chips.

Step 2

Meanwhile, chop the creamed coconut roughly (if required!). Add the creamed coconut and the red Thai curry paste to a pot with a lid with half the soy sauce, the ginger & garlic paste, 1 tsp [2 tsp] sugar, the lime leaves and 100ml [200ml] boiled water, then bring to the boil over a high heat. Once boiling, cook for 4-5 min or until the sauce has reduced to a thick curry-like consistency, then cover with a lid and set aside for later – this is your Thai red curry sauce.

Step 3

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut into quarters. Add the cornflour and 30g [60g] plain flour to a large bowl with the turmeric, the remaining soy sauce and the juice of 1/4 [1/2] lime. Add 80ml [160ml] very cold water and give everything a good mix up – this is your batter.

Step 4

When the chips are almost done, drain the tofu, and cut the block[s] into three then each third in half again on a diagonal to create 6 [12] pieces. Pat the tofu pieces dry with kitchen paper, sprinkle with flour, then tap off any excess. Dip the floured tofu into the batter and turn it several times until fully coated.

Step 5

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the base of the pan) over a high heat. Once hot, add the coated tofu to the pan and cook for 4-5 min on each side until golden and crispy – this is your tofish.

Step 6

Return the Thai red curry sauce to a low heat to reheat gently. Serve the tofish with the chunky chips, coconut & lime mushy peas and Thai red curry sauce to the side. Garnish with a lime wedge.