Thai Red Curry with Tofu

Ingredients

2 Tbsp oil

2 Tbsp red curry paste

¾ cup coconut cream

¼ cup water

1 Tbsp shoyu

1 tsp salt

1 tsp sugar

4 cups mixed vegetables i.e. 

Cauliflower and Broccoli, cut into small florets

Carrot, diagonally sliced

Green beans, cut into 1 inch pieces

3 kaffir lime leaves

15 red basil leaves

300g tofu, cut into 1" cubes

3/4 cup Jasmine rice

1 1/2 cups water

Method

Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.

Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.

While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Briefly fry the curry paste, then gradually add the coconut milk, water, shoyu, salt, and sugar, mix well and bring to a simmer.  Add the veges, mixing well.  Reduce the heat slightly and simmer for about 5 minutes, mix in the tofu, cook for another 5 minutes or so, stirring occasionally, until the vegetables are tender and the rice is cooked. 

Serves 2