Ingredients
- 2 tablespoons canola or peanut oil
1 onion—finely chopped
1 kaffir lime leaf—finely chopped (or ½ teaspoon lime zest)
2 teaspoons Thai green curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup fish, chicken or vegetable stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 cup small broccoli florets
½ green pepper (capsicum)—julienned
1 cup green beans—ends trimmed and cut in half
3½ oz (100g) firm tofu—cubed
1 cup Jasmine rice
12 large uncooked shrimp (prawns)—peeled, deveined and bottom of tail left intact
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro
Description
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