Thai Red Curry with Bamboo Shoots and Tofu

Ingredients

Quantities are for one portion.

• 100 gbamboo shoots, sliced
• 30 gThai red curry paste (store-bought)
• 150 gfirm tofu, cubed
• 100 mlcoconut milk
• 70 gjasmine rice (dry)
• 1 tbspvegetable oil
• 10 gfresh Thai basil
• 50 ggreen beans, trimmed

Method

1. Rinse the jasmine rice and cook it according to the packet instructions, then set aside.
2. Heat the vegetable oil in a pot over medium heat and gently fry the Thai red curry paste for a minute until highly fragrant.
3. Pour in the coconut milk, stirring constantly until the bright red oils separate slightly.
4. Add the firm tofu, bamboo shoots, and green beans to the simmering curry.
5. Cook gently until the vegetables are tender but still crisp.
6. Remove from the heat, stir in the fresh Thai basil, and serve hot alongside the jasmine rice.