Red curry with tofu, rambutans and sweet basil


Vegan red curry with tofu and rambutans

Here's one of our favourite recipes. It combines the strength of curry, the sweetness of rambutans and the acidity of lime. At the end of cooking, Thai basil adds aniseed and liquorice flavours.

Serves 2.


Vegan red curry paste for 2

150 g tofu, cut into 6 equally sized pieces

200 ml coconut cream

100 ml vegetable stock

½ tablespoon soy sauce

½ teaspoon salt

6 rambutans, peeled and pitted

4 cherry tomatoes, halved lengthwise

1 tablespoon lime juice

1 handful of Thai sweet basil leaves


Bring half of the coconut cream to the boil and dissolve the curry paste in it. Add the remaining cream and mix well.


Stir in the stock and when it starts boiling again, add the tofu, soy sauce, salt and rambutans. Cook over low heat, uncovered, for 10 minutes.


Stir in tomatoes and lime juice, then taste to adjust seasoning. Add the basil (keep a few leaves for garnish) and mix.


Transfer to serving bowls and garnish with basil leaves. Serve preferably with rice noodles.

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