WOK-FRIED RED CURRY VEGETABLES WITH TOFU
Prep 20 mins | Cook 10 mins | Serves 4
1 tbs peanut or vegetable oil
1 red onion, cut into thin wedges
1 carrot, peeled and sliced into batons
2 garlic cloves, crushed
¼ cup red curry paste
2 zucchini, halved lengthways and thinly sliced
1 red capsicum, trimmed, deseeded and thinly sliced
1 bunch broccolini, stems cut into 3
270ml can reduced fat coconut milk
200g pack Thai-flavoured tofu, diced
1 tbs fish sauce
2 tbs lime juice
To serve: Roasted chopped cashews, sliced red chilli, coriander, and Thai basil leaves, steamed jasmine rice, and lime wedges
STEP 1 Heat a wok over high heat. Add oil and heat until hot. Add onion and carrot stir-fry for 2 minutes until softening. Add garlic and red curry paste and cook, stirring for 1 minute until aromatic.
STEP 2 Add zucchini and capsicum to wok and stir-fry for 2 minutes. Add broccolini and stir-fry for 1 minute. Add coconut milk, reduce heat and bring to the boil. Simmer for 2 minutes.
STEP 3 Stir through tofu, fish sauce, and lime juice. Serve with cashews, sliced red chilli, coriander and Thai basil leaves, steamed rice, and lime wedges.
Good for you … BROCCOLINI
An excellent source of vitamin C, one of the vitamins that contribute to the body’s immune function.
A good source of beta carotene, which the body converts to vitamin A. This vitamin is necessary for the structure and function of our skin and also for normal vision.
Provides folate, one of the B vitamins needed for normal blood as well as growth and development in children.
A good source of dietary fiber, which is important for maintaining the function of the intestine.
Recipe courtesy of Sydney Markets