Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Lightly pan-brown quickly tofu and put aside.
- 2Fry the curry paste in a little thick coconut milk until you can smell it.
- 3Add remaining coconut milk, soy, jaggery and lime leaves.
- 4Gently bubble the veg until just tender, then add tofu.
- 5Adjust heat with extra chilli for Indian palates; finish with basil.
- 6Serve with hot rice.
About this recipe
Choose a vegan red curry paste (no fish/shrimp).
