Thai red curry with tofu and vegetables

Ingredients

• 14 oz extra-firm tofu
• 1 can coconut milk
• 3 tbsp Thai red curry paste
• 1 red bell pepper
• 1 zucchini
• 1 cup snap peas
• 1 lime
• 1 bunch fresh basil
• 1½ cups jasmine rice
• 1 tbsp vegetable oil

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Method

1. Start the rice. Fry cubed tofu in oil until golden; set aside.
2. Fry the curry paste 1 minute, then add the coconut milk and 1/2 cup water.
3. Add the vegetables and simmer 6 minutes; return the tofu.
4. Finish with lime juice and torn basil.

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