This is such a quick recipe, I love to make it on a week night for family. Fresh keffir lime leaves and Thai basil make all the difference - available from Waitrose and Thai supermarkets.
Tofu Pad Prik
1 Tbsp olive oil
250g firm tofu, cut into small squares (2cm)
2 Tbsp Thai red curry paste
200g green beans, trimmed
1 red pepper, cut into strips
1 green pepper, cut into strips
75ml vegetable stock (Marigold)
half Tbsp fish sauce
half can coconut milk
half tsp coconut palm sugar
4 fresh kaffir lime leaves, finely sliced
large handful Thai basil leaves, torn
large handful peanuts or cashews, toasted
Heat the oil in a wok over a medium heat, add the tofu and sauté until golden on all sides. Set aside on kitchen paper. Add the curry paste to the wok and fry for 2 mins, then add the stock to thin the paste. Add the beans and peppers and sauté until tender. Add the coconut milk, fish sauce and sugar. Simmer for a few minutes and add back the tofu. Remove from the heat and add the kaffir leaves, Thai basil and nuts. Serve with brown basmati rice.