Thai Red Curry


1 can of coconut milk
1 heaped Tablespoon of red curry paste
1 Tablespoon of sugar
1/8 Cup of Fish Sauce
1 nutmeg sized piece of ginger chopped finely
1 Cup of chopped peppers (red, green or yellow)
1 Cup of chopped green beans (long Oriental beans best)
1 package of Trader Joe's firm tofu (any firm tofu is fine)


    1. In a bowl, using a spoon, blend the paste into about 1/3 of the coconut milk.
Put the mixture into a large saucepan and turn on the heat. Add the rest of the coconut milk.

Add the fish sauce and sugar. Add the chopped ginger

   2. As the coconut milk comes to the boil add the beans, then the peppers. Simmer for 10 minutes.

    3. Drain the tofu and cut into cubes about 3 Centimeters square. Leave the tofu to drain further. After the other ingredients, have cooked for 10 minutes, stir in the tofu and cook for a further 5 minutes.

Stir to make sure that all the tofu is covered by the sauce.

Serve with boiled rice, preferably Jasmine.