- Serves: 3 people
- Prep Time: 30 minutes
- In a large pan heat 1/8 cup of oil and cook your onions until translucent, add your sweet corn and allow to cook shortly for 5 minutes.
- Add your garlic paste and red Thai curry paste and toss evenly, lower the heat and allow to toast lightly for 5 minutes. Add 1/2 cup of water and the coconut milk.
- Bring this to the boil before adding the tofu, cabbage and red capsicum and allow to simmer on low heat for 10 minutes. Correct seasoning and serve.
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