
Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
In a large wok heat 2 tbsp of peanut oil over high heat.
Add chilies and lemongrass and fry until fragrant.
Add tofu and stir-fry until golden. About five minutes
Remove chilies and tofu and set aside.
Add the remainder of the peanut oil to the wok and add the veggies.
Stir-fry until the carrot is tender, but the pepper is still slightly crisp. 4-6 minutes.
Add tofu and chilies back and pour in the sauce.
Toss to coat and let the sauce reduce slightly. 1-2 minutes.
Remove from heat and serve immediately over noodles or brown basmati rice.
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