Thai Vegetable & Tofu Curry

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Hi all!

I hope everyone is having a ‘good’ Good Friday!
We have had such a lovely day, starting with Stations of the Cross and then the Lord’s Passion at Catholic Church. It was so beautiful to see so many people remembering the amazing sacrifice of Jesus on the Cross for us. Very humbling.
Following on from yesterday’s post (prawn curry), I made a vegetable curry tonight. Once again it is very quick to make and has a big flavour hit!
INGREDIENTS 
2 tablespoons vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ginger paste
3 tablespoons red curry paste (I used Sharwoods)
450ml coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 packet tofu.
2-3 cups of assorted vegetables (I used broccoli, cauliflower, snow peas, carrots, peas & corn)
METHOD
1. Heat oil in saucepan. Add onion, garlic and ginger. Cook for 2 minutes. Add curry paste and cook for an additional 2 minutes, ensuring all is well combined.
2. Add coconut milk, fish sauce, brown sugar, tofu and vegetables. Simmer for 20 minutes or until tender.
3. Taste test time! Check the sauce taste, if you want more of a bite, add more curry paste now!
Serve with rice & pappadums… Enjoy!!!

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