Thai Coconut Curry

• 175 g extra firm tofu, cubed and patted dry (1/2 brick)
• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 tablespoon fresh ginger, minced
• 2 -3 garlic cloves, minced
• 14 bunch fresh coriander, stems and leaves chopped fine
• 1 teaspoon red curry paste (or to taste)
• 1 bell pepper, chopped
• 1 medium carrot, sliced
• 12 cup broccoli floret
• 1 (16 ounce) can coconut milk
• 12 cup vegetable stock or 12 cup chicken stock or 12 cup water
• 1 lime, juice of
• 1 tablespoon fish sauce (nam pla)

1. Heat oil in large skillet over high heat.
2. Add tofu and toss to sear.
3. Once lightly browned, remove the tofu and set aside.
4. Reduce heat to medium-high and add onion and saute until softened.
5. Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end).
6. Add curry paste and stir.
7. Return tofu and add vegetables.
8. Stir to coat.
9. Add coconut milk and stock/water.
10. Bring to a boil and then reduce heat to medium-low.
11. Simmer everything for 10-15 mins, or until vegetables are cooked through.
12. Remove from heat and season with lime juice and fish sauce.
13. Add reserved cilantro and serve with lime wedges over rice or noodles.

vegetable oil, onion, fresh ginger, garlic, fresh coriander, red curry, bell pepper, carrot, broccoli floret, coconut milk, vegetable stock, lime, fish sauce

Taken from www.food.com/recipe/thai-coconut-curry-487761 (may not work)