1 tbsp coconut oil
1 packet firm tofu, cut into even sized strips or cubes
1 cup green peas, fresh or frozen
1 red capsicum, sliced finely
1 onion, sliced finely
1 tbsp ginger, grated
1 garlic clove, crushed
1 270ml can AYAM coconut milk
1-2 tbsp AYAM green curry paste
250mL vegetable stock
1 bunch coriander, chopped finely
100g baby rocket leaves
Steamed brown rice, to serve
In a frying pan/wok heat oil, add onion and cook for 1-2 minutes, add ginger and garlic, cook until fragrant. Add curry paste and stir-fry for 1-2 minutes.
Add tofu, peas and capsicum, cook for 2-3 minutes, turn down the heat, pour in coconut milk and enough stock to cover. Gently simmer for 5-10 minutes.
Stir-in coriander and rocket, take off the heat.
Serve with steamed brown rice.