LIVING

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 bite sized chunks• 3 cloves garlic, crushed• 1 stick of lemongrass, bashed• 6 tbsp Thai red curry paste• 1 small courgette, cut into bite sized 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