World Cuisine

  • 450 g (14½ oz) firm tofu
  • 1 tablespoon rapeseed or olive oil
  • 2 tablespoons ready-made or homemade Thai red curry paste (see page 80)
  • 1–2 green chillies, sliced
  • 200 ml (7 fl oz) canned light coconut milk
  • 250 ml (8 fl oz) vegetable stock
  • 1 large aubergine, diced
  • 12 baby sweetcorn
  • 100 g (3½ oz) mangetout
  • 100 g (3½ oz) carrots, sliced
  • 125 g (4 oz) shiitake mushrooms, halved
  • 1 large green pepper, sliced
  • 150 g (5 oz) canned sliced bamboo shoots, drained
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 tablespoon clear honey
  • 2 kaffir lime leaves
  • large handful of torn Thai basil leaves
  • handful of toasted cashew nuts

Drain the tofu and pat it dry with kitchen paper before cutting it into 5 cm (2 inch) cubes.

Heat the oil in a wok over high heat until the oil starts to shimmer. Stir-fry the red curry paste and chillies for 1 minute, then stir in 2 tablespoons of the coconut milk (from the thicker part at the top of the can) and cook, stirring constantly, for 2 minutes.

Add the stock and bring to the boil. Add the aubergine, then bring the mixture back to the boil and simmer for about 5 minutes. Add the remaining vegetables and cook for another 5–10 minutes. Stir in the fish sauce, honey, lime leaves and the remaining coconut milk and simmer for another 5 minutes, stirring occasionally. Add the tofu cubes and mix well.

Garnish with torn Thai basil leaves and toasted cashew nuts. Serve with jasmine or sticky (glutinous) rice, if liked, which will absorb all the wonderful aromatic sauce.

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