Jungle Curry

Name: Jungle Curry
Cook time: 30 min
Cuisine: Thai
Ingredients: 1 pack of Cauldron Organic Marinated Tofu Pieces; 4 tbsp vegetable oil; 2 tbsp red Thai curry paste; 1 large head of broccoli, broken into florets; 180g fine beans, sliced in half; 250g button mushrooms, sliced in half; 200g baby sweetcorn, sliced in half lengthways; 1 red pepper, deseeded and sliced into thin strips; 1 yellow pepper, deseeded & sliced into thin strips; 2 tsp brown sugar; 3 tbsp dark soy sauce; 250ml vegetable stock; a good handful of coriander, roughly chopped plus extra for garnish; squeeze of lime juice to taste; salt & pepper to taste; Rice or noodles to serve

Cook 30 mins

Serves 3

A delicious and colourful quick Thai style stir fry.

Ingredients

1 pack of Cauldron Organic Marinated Tofu Pieces
4 tbsp vegetable oil
2 tbsp red Thai curry paste
1 large head of broccoli, broken into florets
180g fine beans, sliced in half
250g button mushrooms, sliced in half
200g baby sweetcorn, sliced in half lengthways
1 red pepper, deseeded and sliced into thin strips
1 yellow pepper, deseeded & sliced into thin strips
2 tsp brown sugar
3 tbsp dark soy sauce
250ml vegetable stock
a good handful of coriander, roughly chopped plus extra for garnish
squeeze of lime juice to taste
salt & pepper to taste
Rice or noodles to serve

Method

Heat oil in a large wok or large pan, over a medium heat.
Add the curry paste and fry for a couple of seconds, before adding the vegetables and stirring constantly. Fry vegetables until they just start to soften
Add the brown sugar, soy sauce and vegetable stock to the wok and turn the heat up, cook until the vegetables are soft, but still have some texture.
Add the Cauldron Organic Marinated Pieces and heat through.
Stir in the coriander and lime juice and season to taste.
Serve on a bed of rice or noodles and sprinkle with chopped coriander to garnish

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