Lemongrass, coconut and turmeric tofu curry
We make a fresh curry paste of coriander, garlic, turmeric and chilli. We cook it till aromatic and then flavour it with lemongrass, galangal and coconut milk before finishing with lime juice and a bit of additional heat with chilli sauce.
We then add cubes of firm tofu, broccoli florets, bamboo shoots, baby spinach and fresh chilli to the sauce and finish off with some fresh coriander leaves.
Serve with steamed rice or noodles, a squeeze of lime and some fresh coriander.
You can also fry some thinly sliced chicken breast or prawns and simmer in the curry until the meat is just cooked through.
FROZEN PRODUCT. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat in a microwave-safe container or on the stovetop, stirring occasionally, until piping hot. Serve with steamed rice or noodles, a squeeze of lime and some fresh coriander.