A dry Thai red curry stir-fry with tofu, green beans, soy sauce, and fragrant makrut lime leaves.
20 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dry the tofu and cut it into large cubes.
Fry the tofu in a pan with half of the oil for 8 minutes, then set aside.
Saute the garlic and red curry paste in the remaining oil for 2 minutes.
Add the green beans, water, soy sauce, and coconut sugar.
Cook for 6 minutes, keeping the beans crisp-tender.
Add the tofu and finely sliced makrut lime leaves, then turn for 2 minutes.
Finish with Thai basil and serve hot.
💡 Tip: Briefly frying the curry paste in oil opens its aroma; the sauce should stay glossy and clinging to the tofu and beans, not watery.
🍽️ Serving suggestion: Serve pad prik king tofu with jasmine rice, cucumber slices, and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~320
kcal calories
18
g protein
23
g carbs
17
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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