Thai Tofu and Prawn Coconut Curry

3 clove Garlic
15 grams Ginger Root
1 pepper Peppers, hot chili, red, fresh
1 tbsp Fish Sauce
1 tbsp Soy sauce (tamari)
400 gram Tofu: Cauldron Foods Original Tofu
1 tbsp Coconut Oil
20 serving Prawns, Sainsbury Jumbo King Prawns per 10g
10 spear, small (5" long or less) Asparagus, fresh
2 cup, chopped or diced Broccoli, fresh
2 serving Patak's Original Creamed Coconut (50g sachet)
15 grams Cilantro, raw
.5 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE)

**** the sauce can be used for ANY curry - chicken, beef, fish, veggie etc****

Press tofu for an hour or two. Then cut into cubes. Heat coconut oil in frying pan and fry tofu until firm and slightly brown and crispy. Meanwhile, put garlic, ginger, chili, fish sauce, tamari, stock cube, coriander, 1 sachet of creamed coconut and a little bit of hot water (to aid blending) in a blender and blend until quite smooth. When the tofu is done, get your wok out, pour a bit of the coconut oil from the tofu into the wok. Add broccoli and asparagus to the wok and stir fry for 5 minutes. Add prawns, tofu and blended mixture and cook through til hot. Serve over cauliflower rice - yum!

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user KARINAMC.