Directions

To Make

1. Bring a medium pot of salted water to a boil. Add sweet potatoes and boil for 3 mins. Add cauliflower and boil for a further 2 mins. Add capsicum and cook for another 2 mins. Drain and set aside.
2. Heat 1 tbsp oil in a frying pan over medium heat and slightly pan-fry the tofu on all sides. Set aside.
3. Add 1 tbsp oil to the frying pan and slightly pan-fry the prawns and drizzle with 5ml Squid Brand Fish Sauce on both sides until cooked. Set aside.
4. Heat the remaining oil in the pan and fry the yellow curry paste until bubbling.
5. Add coconut milk and stir until well combined. Add in the remaining Squid Brand Fish Sauce and sugar, and continue stirring until the sugar has fully dissolved.
6. Toss in the tofu and vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Add prawns and stir until well mixed.
7. Serve hot. Garnish with chillies and basil.