TOFU & VEGETABLE RED CURRY
SERVES 4 PREP 15 MINS COOK 25 MINS
□ 2 tbsp peanut oil
• 1 large onion, sliced thinly
• 400ml can coconut milk, unshaken
• ⅓ cup red curry paste
• 1 tbsp lime juice
• 1 tbsp light brown sugar
• 2 tsp soy sauce • ¾ cup vegetable stock
• 1 small cauliflower (1kg), sliced thickly
• 150g green beans, halved
• 150g sugar snap peas, trimmed, halved lengthways
• 220g tofu puffs, halved diagonally
• 1 fresh long red chilli, sliced
• coriander leaves, steamed
rice, to serve
Heat oil in a large heavy-based saucepan over medium heat. Cook onion, stirring, 2 mins or until softened. Remove 2 tbsp of the thick coconut cream from top Serve red curry topped with chilli, coriander and rice.
