15 Minute Tofu Red Curry

Ingredients
200g Nice Rice jasmine rice
400g firm tofu, diced
1 tbsp olive oil
1 brown onion, finely chopped

2 tsp ginger, minced
2 garlic cloves, minced
2 tbsp red curry paste
400ml coconut milk
1 tbsp lime juice
1 tsp maple syrup
1 tsp soy sauce
2 bunches bok choy, chopped
2 spring onions, finely sliced, to serve
1/2 bunch coriander, chopped, to serve
2 limes, cut into wedges, to serve

Method
1. Rinse rice thoroughly until the water runs clear. Transfer the rinsed rice to a medium pot, add
100ml water, bring to a boil, then cover and reduce to a simmer for 20 minutes, or until fluffy.
2. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger. Sauté for
3-4 minutes until slightly softened. Add red curry paste and cook for another minute until
fragrant. Pour in the coconut milk, lime juice, maple syrup and soy sauce. Bring to a boil for 2
minutes, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally. Add
the bok choy and simmer for an additional 2-3 minutes until tender.
3. Divide the cooked rice between bowls and ladle the curry over the rice. Garnish with sliced
spring onions, coriander and a squeeze of lime juice!

Serves 2