Ingredients

Method

• 1 block tofu (about 400g)
• 1 x 400 g can coconut milk
• 1 stalk lemongrass, cut into 2cm pieces and bruised
• 1 cup vegetable stock
• 2 T fish sauce
• 2 T soft brown or palm sugar
• 2 fresh or dried Thai lime leaves, crumbled
• About 100g mangetout, trimmed
• About 100g baby corn
• About 100g sprigs tenderstem broccoli
• 1 - 3 t red curry paste
For serving
• A handful of fresh coriander leaves, for garnishing
• Freshly cooked broad rice noodles

Method

Ingredients

Pat the tofu dry with paper towel and cut it into large cubes.
Heat 6 tablespoons of coconut milk in a wide pan until bubbly.
Stir in the curry paste and lemongrass and cook for about a minute, until fragrant.
Add the vegetable stock, fish sauce, sugar and lime leaves. Bring to a boil.
Add the tofu and simmer for a few minutes. Finally add the remaining coconut milk and vegetables.
Simmer gently for a few minutes until tender, but crisp. To serve, sprinkle with coriander leaves and serve with rice noodles.