For something a little lighter, this fragrant and creamy coconut and tofu curry is perfect
Prep time:5 mins
Cook time:6 mins
- 1 tablespoon oil
- 500g packet frozen Birds Eye Stir Fry - Thai
- ½ x 210g jar Five Tastes Thai Red Curry Paste
- 2-3 kaffir lime leaves (optional)
- 270ml can coconut milk
- 300g firm fresh tofu, cubed
- Cooked rice, for serving
Heat oil in a wok over high heat. Add frozen Birds Eye Stir Fry and stir fry for 3-4 minutes.
Add Five Tastes Curry Paste, kaffir lime leaves, coconut milk and tofu, simmer uncovered for a further 3-4 minutes, stirring occasionally.
Spoon curry into serving dishes and serve with rice.
Garnish with chopped peanuts, coriander and shredded coconut.