Name: Tofu & Vegetable Red Curry
Total time: 40 min
Yield: 8
Ingredients: 2 tbsp peanut oil; 1 large onion (200g), sliced thinly; 2 x 400ml cans coconut milk, unshaken; ⅔ cup (200g) red curry paste; 2 tbsp lime juice; 2 tbsp light brown sugar; 3 tsp soy sauce; 1½ cups (325ml) vegetable stock; 1 small cauliflower (1kg), sliced thickly; 300g green beans, trimmed, halved lengthways; 300g sugar snap peas; 220g tofu puffs, halved diagonally; thinly sliced red chilli and fresh Thai basil leaves, to serve

VMG Recipes