THAI VEGETARIAN RED CURRY

THAI VEGETARIAN RED CURRY

Ingredients:
1/2 cup small cauliflower florets
1 cup tofu cubed and slightly fried
½ cup carrots cubed
½ cup potatoes cubed
10 whole cherry tomatoes or 2 big tomatoes sliced
3 kaffir lime leaves
½ yellow pepper cut into squares
¼ cup fresh thai basil leaves
750 ml coconut milk
3 tbs oil
Salt to taste
6 tbs of the red curry paste

Method:
Heat oil in a wok. On medium heat add the red curry paste and stir fry till fragrant.
Add in the cauliflower florets, potatoes and carrots.
Add the tomatoes if you are using big sliced tomatoes.
Stir nicely, add in the 750ml coconut milk and the kaffir lime leaves.
Simmer, stirring occasionally for about 10 minutes.
Add bell pepper and the fried tofu and cook for another few minutes.
( add in the cherry tomatoes if you are using)
Taste for salt, add in the fresh Thai basil leaves.
Stir and remove and serve with Thai fragrant rice.

Note: You can use any vegetable of your choice.