Recipe: Easy Thai Red Curry

• 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 ½ cup canned coconut milk
• Rice, to serve

To serve (optional)

• Handful of Thai basil
• 1 chilli, finely chopped

1. 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.
2. 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.
3. Divide into bowls, top with Thai basil and chilli if desired. Serve with hot rice.

Source: Rainbow Nourishments & VegKit