Yellow tofu curry

Instructions

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1 Heat a large deep-frying pan over medium heat. Add paste and carrot and cook, stirring, for 2 minutes until fragrant. Add coconut milk and 1½ cups water and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until carrots have softened. Add tofu, stir-fry mix and sugar snaps and cook for 3–4 minutes until vegies are tender.

2 Meanwhile, heat brown rice according to packet instructions.

3 Cut one lime into wedges and remaining lime in half. Squeeze halved lime over curry and stir juice through. Divide rice and curry among four serving bowls. Scatter over Thai basil and serve with lime wedges on the side.