SHORT ORDER

How much time do you have to cook dinner tonight? Chef Clodagh McKenna comes to the rescue with a selection of delicious and fussfree dishes from her latest book

THAI RED CURRY WITH TOFU

Serves 4 Ready in 20 minutes

INGREDIENTS

• 150g/5oz jasmine rice, well rinsed in cold running water

• 2 tbsp olive oil

• 1 brown onion, peeled and thinly sliced

• 1 small aubergine, cut into bitesized chunks

• 3 cloves garlic, crushed

• 1 stick of lemongrass, bashed

• 6 tbsp Thai red curry paste

• 1 small courgette, cut into bitesized chunks

• 1 red pepper, deseeded and cut into bite-sized chunks

• 250ml/9fl oz coconut milk

• 1 tsp caster sugar

• 100g/4oz green beans, trimmed and halved

• 2 tsp fish sauce (optional)

• 350g/12oz extra-firm tofu, cut into large cubes

•A handful of fresh coriander leaves

• 1 lime, cut into wedges

1. Bring a large saucepan of water to the boil, add the rice and stir. Simmer, uncovered, for 9-10 minutes or until the rice is tender. Drain and set aside.

2. Once the rice is cooking, start the curry. Heat the oil in a heavybottomed saucepan or ovenproof casserole dish over a medium heat. Add the onion and aubergine and cook for 2 minutes. Add the garlic, lemongrass and curry paste and fry for 1 minute until fragrant.

3. Add the courgette and red pepper and stir through the coconut milk and sugar. Bring to a simmer and cook for 8 minutes.