Ingredients
Method
Step 1
Heat oil in a large heavy-based saucepan over medium heat. Cook onion, stirring, 2 mins or until softened.
Step 2
Remove 2 tbsp of the thick coconut cream from top of the can. Add to pan. Add curry paste. Cook, stirring, 3 mins or until oil separates from coconut cream and rises to the surface. Stir in lime juice, sugar, soy sauce, remaining coconut milk and stock. Bring to the boil. Reduce heat to low-medium. Simmer 15 mins or until reduced by a third.
Step 3
Add cauliflower. Simmer, covered, 5 mins. Add green beans and peas. Simmer, partially covered, 5 mins or until vegetables are tender. Add tofu puffs. Stir until hot.
Step 4
Serve red curry with sliced chilli, coriander leaves and steamed rice.
