Thai curry with coconut milk

Ingredients

• 300 g cooked rice
• 400 ml coconut milk
• 2–3 tbsp red or green curry paste
• 400 g firm tofu
• 500 g mixed vegetables, such as pepper, courgette and beans
• 150 ml warm water
• 1 tbsp fish sauce or soy sauce
• 1 tsp sugar
• 1 bunch Thai basil

Method

1. Fry the curry paste briefly in the thick part of the coconut milk until fragrant.
2. Add the remaining coconut milk and cook the firm vegetables first.
3. Season with fish sauce or soy sauce and fold in fresh herbs at the end.

Beginner tips

• Fry the curry paste gently in the thick coconut milk and taste before adding more because brands vary in heat and salt.

Substitutions and variations

• Use tofu or chicken, change the vegetables by season and use soy sauce instead of fish sauce for a vegan curry.