Tofu and vegetable red curry
1 tbsp vegetable oil
170g, red onion, thinly sliced 100g red curry paste
250ml coconut milk
400g baby carrots, trimmed
5 kaffir lime leaves, shredded
175g broccolini, trimmed
20g fried tofu puffs, halved
100g snowpeas, trimmed
Heat oil in a medium saucepan over medium heat; cook onion, stirring, for 3 minutes until softened slightly.
Add curry paste, coconut milk, water, carrots and half the lime leaves to pan, bring to a simmer; cook, stirring, for 4 minutes.
Add broccolini and tofu puffs; cook for 2 minutes.
Add snow peas; simmer, for 1 minute or until just tender. Season to taste.
Serve curry topped with remaining lime leaves.