TOFU AND VEGETABLE RED CURRY

Prep time 5 mins Cooking time 10 mins Serves 2

INGREDIENTS

1 tbsp vegetable oil 170g, red onion, thinly sliced 100g red curry paste 250ml coconut milk 125ml water

400g baby carrots, trimmed 5 kaffir lime leaves, shredded 175g broccolini, trimmed 20g fried tofu puffs, halved 100g snowpeas, trimmed

METHOD

Heat oil in a medium saucepan over medium heat; cook onion, stirring, for 3 minutes until softened slightly. Add curry paste, coconut milk, water, carrots and half the lime leaves to pan, bring to a simmer; cook, stirring, for 4 minutes.

Add broccolini and tofu puffs; cook for 2 minutes. Add snow peas; simmer, for 1 minute or until just tender. Season to taste. Serve curry topped with remaining lime leaves.