Thai Red Curry
2 tbsp olive oil or vegetable oil
1 cloves of garlic (choppped finely)
1 onion (chopped finely)
2 tbsp Biona Thai Style Curry Paste
1 tin Biona Coconut Milk
250ml of vegetable stock
1 red pepper (cut into 1 inch strips)
2 tbsp olive oil/ vegetable oil
Pinch of salt
Heat the oil over a medium heat and then add the garlic and onion.
Cook the onion until soft and then add Thai curry paste, Tofu and salt.
Add coconut milk, vegetable stock and red pepper. Reduce the heat to medium-low, cover and simmer for 10-15 minutes.
Remove from heat, stir and serve with Biona White or Brown Jasmine Rice.
Tip: For a reduced fat version try our Biona Organic Coconut Milk Light (only 9% fat)
Makes 4 servings