Dry Red Curry of Tofu, Green Beens and Baby Corn

If you've got the pre-made curry sauce, this recipe is a no brainer. If not, see the recipe on Penang Duck for the list of ingredients.

2 tbs vegetable oil

4 cloves garlic, diced

1 tbs ginger, diced

1 block of tofu, drained and cubed

large bunch of green beans, washed and trimmed

1 punnet of baby corn, quartered

2 tbs sugar

2 tbs fish sauce

handful of fresh basil leaves, torn

1.) Heat the vegetable oil in a skillet or wok on medium low temperature. Add the garlic and slowly fry until golden.
2.) Add the curry paste and stir until well combined. Add a few tbs of water if needed, as moisture will evaporate as it is cooked.
3.) Turn up the heat and add the tofu, and allow to cook for several minutes.
4.) Add the green beans, baby corn, fish sauce, and sugar, and stir fry for a few minutes longer.
5.) Add the basil right before serving.