Tofu and Green Bean Curry
350ml/12fl oz/1½ cups coconut milk, light
15ml/1 tbsp red curry paste
45ml/3 tbsp fish sauce
10m/2 tsp sugar
225g/8oz button mushrooms
115g/4oz French beans, trimmed
175g/6oz tofu (bean curd), rinsed and cut into 2cm/¾in cubes
4 kaffir lime leaves, torn
2 red chillies, seededand sliced
coriander leaves, to garnish
Put about one third of the coconut milk in a wok or saucepan. Cook until it starts to separate and an oily sheen appears.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix together thoroughly.
Add the mushrooms. Stir and cook for 1 minute.
Stir in the rest of the cocnut milk and bring back to the boil.
Add he French beans and cbes of tofu and simmer gently for another 4-5 mins.
Stir in the kaffir lime leaves and chillies. Serve garnished with coriander leaves.