This is one of those instant-wow meals that you can whip up in no time -- so satisfying, and such an efficient way to pack a heap of different veggies into one meal!
You will need
- 1 tablespoon olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 3 tablespoons Thai red curry paste*
- 400 g firm tofu, cut into 1–2 cm cubes
- 1 x 400 g can baby corn spears, drained
- 1 cup green beans, trimmed
- 1 red capsicum, seeded and sliced
- 1 carrot, sliced into moon shapes or as desired
- 1 can (~1 1/2 cup) canned coconut milk
- Rice, to serve
To serve (optional)
- Handful of Thai basil
- 1 chilli, finely chopped
20 mins to prep
25 mins to cook
Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and curry paste and sauté for 1 minute or until fragrant.
Add the tofu and all the vegetables then sauté to sear the vegetables for 5 minutes or until they change in colour. Add all the coconut milk, stir until combined then reduce the heat to medium-low. Let the curry simmer for 10–15 minutes or until the vegetables are tender.
Divide into bowls, top with Thai basil and chilli if desired. Serve with hot rice.
* Check the ingredient list of your curry paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brands Ayam and Five Tastes have red curry pastes that happen to be vegan, and they’re available at most major supermarkets or Asian stores. If you like your curries very hot, Maesri red curry paste is also vegan.