Tofu Curry with Coconut Rice

Ingredients

• 150g basmati rice
• 400ml can coconut milk
• 60ml water
• 1 teas sugar
• 1/4 teas salt
• 2 tab shredded coconut
• 2 heaped teaspoons Valcom green curry paste
• 250g cherry tomatoes, halved
• 2 zucchinis, halved lengthways and sliced into semi-circles
• 450g tofu, cut into bite sized rectangles
• 1 green chilli, sliced (for garnish)
• 2 teas white vinegar

Method

1. COOK RICE: Put rice, 150ml coconut milk, 60ml water, sugar and salt into a pot. Bring to a boil then simmer on low, covered, for around 15 minutes until all liquid is absorbed. Stir through shredded coconut.
2. FRY TOFU: In a large frypan fry the tofu pieces until golden brown on each side. Set aside.
3. COOK CURRY: In a large frypan:- fry curry paste for a minute- Add remainder of coconut milk and cherry tomatoes. Simmer for around 5-6 minutes until tomatoes start breaking down- Add zucchini. Simmer for a further 4-5 minutes until zucchini is tender- Add white vinegar and stir to mix- Add tofu- Salt & pepper to taste (optional)
4. DISH UP (serves 2-3):- rice on bottom- curry on top of rice- green chilli to garnish

Product used in recipe

• Valcom - Valcom Curry Paste Green