Ingredients

Serves 4

1 tbsp olive oil
2 tbsp red curry paste (I use Mae Ploy but it is quite hot!)
2 packets fried tofu (from Asian grocery stores – use unfried if you would like a healthier alternative)
2 medium heads of broccoli, cut into bite sized pieces
1 red capsicum, cut into strips
100gr pea eggplant (from Asian grocery stores)
1 x 400ml can low-fat coconut milk
250ml (1 cup) vegetable stock
1 tbsp fresh lime juice
1 tbsp vegetarian fish sauce
1 tbsp brown sugar
½ cup coriander leaves
½ cup Asian basil leaves

Method

Heat the oil in a wok or large frying pan over medium heat. Add the curry paste and stir-fry for 1 minute. Add half the coconut milk and the tofu and stir well so that the tofu is well covered with the paste. Add the vegetables, remaining coconut milk and stock, and bring to a simmer. Cook, partially covered, for 5 minutes or until the vegetables are just tender. Stir in lime juice, fish sauce and sugar.

Divide among serving bowls. Top with coriander and basil leaves. Serve with steamed jasmine rice.