Vegetable and Tofu Curry
Ingredients:
- 1 tablespoon of vegetable oil
- 110g firm tofu, cut into quarters
- 185g of AYAM ™ yellow curry paste
- 185g cabbage leaves, cut
- 185g turnips, cut into small pieces
- 220g green beans, cut into thin slices
- 500ml of water
- 135ml of AYAM ™ coconut milk
Preparation:
- Heat the oil in a wok or nonstick skillet over medium heat.
- Add the tofu and sauté until lightly browned all over. Remove the tofu and set it aside.
- Heat the pan over medium heat. Add the curry paste, cabbage, turnips, beans, tofu and water, mix well and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add the coconut milk and simmer for 2 minutes.
- Serve with steamed rice