1 ½ cups long-grain rice
1 onion, thickly sliced
1 red capsicum, chopped
⅓ cup Penang curry paste
2 cups vegetable stock
400 ml can coconut cream
2 lime leaves, thinly sliced
300 g packet firm tofu, cut into 1.5 cm pieces
300 g green beans, trimmed
1 bunch broccolini, trimmed, cut into 5 cm lengths
1 tbsp soy sauce
⅓ cup chopped, dry roasted unsalted peanuts
- Boil, steam or microwave rice until tender. Drain. Keep warm.
- Meanwhile, heat an oiled wok over a high heat. Add onion and capsicum. Stir-fry for about 2 minutes, or until almost tender. Add paste. Stir-fry until fragrant. Add stock, cream and half the leaves. Bring to boil. Simmer for 5 minutes.
- Add tofu, beans and broccolini. Simmer for about 2 to 3 minutes, or until tender. Stir in sauce.
- Serve over rice. Garnish with peanuts and remaining leaves.