Competition Entry

Creamy Vegetarian Summer Curry

By Kate Warner
Creamy Vegetarian Summer Curry
2 votes

A creamy Massaman flavoured curry with tofu

Cuisine :

Thai

Ingredients :

2 tblspn Peanut Oil
1/4 jar Volcom Massaman curry paste
200g firm tofu cut into small fingers
2 carrots, julienned
1 red onion cut into thin wedges
1 small red capsicum, sliced
1 cup fresh green beans, halved
1 can TCC coconut milk
2 tblspn fish sauce
1 lime
1/2 cup fresh basil leaves
Sliced fresh chilli

Cooking Steps :

Heat oil over a med-high heat. Cook curry paste 2-3 mins or until fragrant. Add tofu pieces and lightly brown on each side. Add coconut milk, fish sauce and juice of 1/2 lime with onion, carrot and capsicum. Once boiling turn down to gentle simmer and cover for 10 minutes or until vegies are cooked. Stir from time to time. Add green beans and cook 2-3 mins. Uncover and stir until sauce has slightly thickened. Stir in basil, take immediately off heat.
Serve with rice or noodles and divide remaining lime into wedges and add to bowls with chilli on the side. Serves 4

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