Vegan Thai Red Curry

I'm not going to give you my whole life story about this recipe or some story about a balmy summer evening blah blah blogger things blah. This is just a super easy recipe that I make probably once a week because it's tasty and easy. 

Enjoy x

Ingredients

Olive oil
Firm tofu, cubed
Red curry paste - my absolute fave is Maesri (pictured)
Coconut milk 400ml 
Sweet potato, diced 
Baby corns
Snow peas 
Vermicelli 

Method
In a frypan add enough olive oil to cover the base and fry the tofu on a medium heat for a few minutes on each side to get it crispy-ish (doesn't have to cook through) then remove from the pan onto a plate with paper towel
Add a little more oil if you need and add the whole tin of curry paste, followed by the coconut milk, stirring for a minute then throw in the sweet potato and simmer for 15-20 minutes covered
Add the baby corns and tofu back in and cook for another 5-10 minutes 
While thats cooking, prepare the vermicelli as per packet instructions 
Turn the heat off the red curry and add the snow peas (doing it right at the end keeps them nice and crispy)
Serve some vermicelli into a bowl and add the curry on top and enjoy

Notes:
If you want your curry a but more soupy, use some vegetable stock to water it down a little
If you want to add a different protein source, chickpeas, chicken or seafood can be subbed in for the tofu 
I use either Woolworths or Coles brand small pack tofu  (~300g)
I use the Maesri brand of curry paste (pictured) for red, green and masaman curries - it's sooooo good - the green curry is the hottest thing I've ever eaten in my life though so just be warned, and Woolworths and some IGA's are the only place I can find this brand just FYI x