By Rachel Meiring
Thai Curry//Spicy Coconut Lime Curry
5 steps
Prep:15minCook:1h
Serve with PicknPay garlic naan, roti, or rice cooked in vegetable stock.
Updated at: Sat, 02 May 2026 11:16:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories293.6 kcal (15%)
Total Fat22.5 g (32%)
Carbs13 g (5%)
Sugars4.5 g (5%)
Protein16 g (32%)
Sodium528.7 mg (26%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Protein
Aromatics
100gonions
finely minced
10ggarlic
finely grated or minced
20gginger
piece, finely grated or minced
10glemongrass
finely minced, we cut it into small pieces, didn’t mince
38gred curry paste
Other
Instructions
Step 1
1) Prepare the tofu (boil, airfry, fry) or TVP (flash boil, drain, press, fry)
Step 2
2) Add oil to the wok and add all the aromatics. Let them bloom.
Step 3
3) Add all the remaining ingredients and stir well
Step 4
4) Add the tofu
Step 5
5) Let everything simmer for longer to let spices steep into curry.
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