Ingredients
- 1 tbsp vegetable oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 onion
- 5 tbsp red curry paste
- 400ml coconut milk
- 400ml chicken bone broth
- 200g firm tofu, drained
- Kaffir lime leaves
- 1 tbsp fish sauce
- Chopped coriander, to serve
- Pinch of brown sugar
- 1 red chilli, sliced diagonally
- 1 red pepper, sliced
- 2 carrots, chopped
- 100g green beans
Method
- Heat the oil in a large saucepan over medium heat, fry the ginger and garlic pastes for 2 mins.
- Add the red curry paste, then add the tofu chunks and fry until they start to brown.
- Pour the coconut milk and bone broth into the pan and bring to the boil, then simmer for 4-5 minutes.
- Add the fish sauce and a pinch of brown sugar - add more fish sauce if you like it saltier or brown sugar if you’d like it to be a little sweeter.
- Add the vegetables to the pan and bring to the boil.
- Spoon the curry into four bowls and top with 1 red chilli and coriander. Serve with jasmine rice.