For something a little lighter this fragrant and creamy coconut and tofu curry is perfect.
Prep time: 5 mins
Cook time: 8 mins
- 1 tablespoon oil
- 500g packet frozen Birds Eye Stir Fry-Malaysian
- 1 tablespoon curry paste
- 270ml can coconut milk
- 300g firm fresh tofu, cubed
- Cooked rice for serving
Heat oil in a medium pan, add frozen Birds Eye Stir Fry and stir-fry for 3-4 minutes.
Add curry paste, coconut milk and tofu and simmer uncovered for a further 3-4 minutes, stirring occasionally.
Place curry into serving dishes and serve with rice.
Fresh Tofu is available at most supermarkets, Asian grocers or health food shops.