Coconut Tofu Curry with Bell Pepper

Ingredients

• 12 oz Tofu
• 1 can (14 oz) coconut milk
• 2 tbsp red or green curry paste
• 1 Bell Pepper, sliced
• 1 onion, sliced
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar
• 1 lime: juice and wedges
• Handful thai basil or cilantro
• Jasmine rice, to serve

Method

1. Scoop the thick cream from the top of the coconut can into a hot pan and fry the curry paste in it 2 minutes, until it splits and smells serious.
2. Add onion and Bell Pepper; coat in the paste. Pour in the rest of the coconut milk with the fish sauce and sugar; simmer 5 minutes.
3. Add the Tofu and cook gently until just done — 5–8 minutes depending on what it is. Don't boil it into rubber.
4. Finish with lime juice, taste for the salty-sweet-sour balance, and shower with herbs. Serve over rice with lime wedges.