Tofu, Pea & Capsicum Curry
Recipe by Justine Schofield
4 person | 
30 minutes
Ingredients
- 1 tbsp AYAM™ Coconut Oil
- 1 packet firm tofu, cut into even sized strips or cubes
- 1 cup green peas, fresh or frozen
- 1 red capsicum, sliced finely
- 1 onion, sliced finely
- 1 tbsp ginger, grated
- 1 garlic clove, crushed
- 1 270ml can AYAM™ Coconut Milk
- 1-2 tbsp AYAM™ Green Curry paste
- 250ml vegetable stock
- 1 bunch coriander, chopped finely
- 100g baby rocket leaves
Method
- In a frying pan/wok heat oil, add onion and cook for 1-2 minutes, add ginger and garlic, cook until fragrant. Add curry paste and stir-fry for 1-2 minutes.
- Add tofu, peas and capsicum, cook for 2-3 minutes, turn down the heat, pour in coconut milk and enough stock to cover. Gently simmer for 5-10 minutes.
- Stir-in coriander and rocket, take off the heat.
Serve with steamed brown rice.
