Tofu and vegetable Thai red curry | ProVeg International

Ingredients

• 1 bag Thai red curry paste ( ~70 g)
• 400 ml canned coconut milk
• 200 g rice
• 250 g bean sprouts
• 2 carrots (sliced)
• ½ broccoli (chopped into florets)
• 100 g baby corn
• 375 g firm tofu (cut into small cubes)
• 1 lime (into wedges)
• 1 fresh chilli pepper (thinly sliced (optional))
• 1 handful fresh coriander (coarsely chopped (optional))
• chilli oil ((optional))