Ingredients
- oil for cooking
- 1 brown onion diced
- 1 tsp garlic minced
- 1/2 cup yellow curry paste store bought or homemade
- 400 mL coconut milk
- 600 g firm tofu cut into bite sized pieces
- 1 head broccoli chopped into bite sized pieces
- 1 courgette sliced
- 1 cup mushrooms sliced
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- juice of one lime
- fresh coriander to garnish (optional)
- basmati rice to serve, cooked as per instructions
Instructions
- Heat oil in a large pan over a medium-high heat. Add onion and garlic, and sauté for 2-3 minutes.
- Next add the curry paste and cook until fragrant. Add some water if needed to stop it sticking.
- Pour in the coconut milk and stock. Bring to the boil and cover. Lower the heat and simmer for 5 minutes.
- Add the vegetables and fish. Leave to poach for 4-5 minutes or until the fish is cooked through and opaque.
- Once the fish is cooked, season the curry with the fish sauce, brown sugar and lime juice; adding more of each if needed to balance the flavour to your tastes
- Serve on rice and garnish with coriander.
Notes
You can use any seasonal vegetables you have available or frozen/canned vegetables such as green beans, baby corn etc
