Name: Thai Red Curry With Tofu
Total time: 20 min
Yield: 4
Ingredients: 150g/5oz jasmine rice, well rinsed in cold running water; 2 tbsp olive oil; 1 brown onion, peeled and thinly sliced; 1 small aubergine, cut into bite-sized chunks; 3 cloves garlic, crushed; 1 stick of lemongrass, bashed; 6 tbsp Thai red curry paste; 1 small courgette, cut into bite-sized chunks; 1 red pepper, deseeded and cut into bite-sized chunks; 250ml/9fl oz coconut milk; 1 tsp caster sugar; 100g/4oz green beans, trimmed and halved; 2 tsp fish sauce (optional); 350g/12oz extra-firm tofu, cut into large cubes; A handful of fresh coriander leaves; 1 lime, cut into wedges

VMG Recipes