Ingredients

1 Pint coconut milk
1 Tablespoon red curry paste
3 Tablespoon fish sauce
2 Teaspoon sugar
8 oz Button mushrooms
4oz Green beans, trimmed
6oz tofu, rinsed and cut into ¾ inch cubes
2 red chillies, cut into strips
Coriander leaves, to garnish

Method

Put about one third of the coconut milk in to a pan, cook to it separates and a oily sheen appears add the curry paste, fish sauce and sugar.
Add the mushrooms, stir and cook for 1 minute.
Stir in the remaining milk, bring back to the boil, add the green beans and cubes of tofu and simmer for 5 minutes.
Stir in the chillies and serve garnished with coriander leaves.