Lemongrass Curry

Warm up the olive oil in a big skillet or wok over medium heat. Once it’s hot, toss in the onion and red bell pepper and let it cook for a few minutes until softened.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
Add in the garlic, ginger, lemongrass, and chili and sauté for a minute or two until everything’s fragrant and a little caramelized.
4 garlic cloves
1 tablespoon fresh ginger
2 stalks lemongrass
½ bird’s eye chili
Next, add the red Thai curry paste and let it sizzle for a minute, stirring it around to bring out the flavors.
2 tablespoons red Thai curry paste
Pour in the vegetable stock and coconut milk, stir to combine, then bring the mixture to a gentle simmer and let it bubble for a bit.
½ cup vegetable stock
1 can (13.5 fl oz/ 400 ml)coconut milk
Add the green beans and edamame, giving them a good stir so they’re coated in the sauce. Let it cook for 5 minutes or until the veggies are just the right amount of tender-crisp.
4 oz fine green beans
4 oz edamame beans
Gently fold in the crispy tofu and let it cook for another couple of minutes until everything’s warm.
7 oz crispy tofu
Stir in the lime juice, then season with salt and black pepper to taste. Top it off with a sprinkle of fresh cilantro and serve over rice or noodles.
1 tablespoon lime juice
¼ cup fresh cilantro
Salt and freshly ground black pepper to taste