3-4 Tbsp Mekhala Red Curry Paste
1 Tin diced tomatoes
100ml Low-fat coconut milk
100g Brown rice vermicelli, cooked according to packet instructions
1 pc firm tofu, cut into 0.5-1cm cubes and pan-fried until crispy
2 Handfuls bean sprouts, blanched
Small handful fresh mint leaves
Small handful Thai sweet basil leaves
4 Tbsp coarsely-chopped peanuts
2-4 Eggs, boiled and halved
1 Large lime
Optional: Handful shredded chicken pieces
1. Stir fry Mekhala Red Curry Paste in a large pot over low heat until fragrant. Add the tomatoes, coconut milk and water. Stir well and bring to the boil, then simmer until the tomatoes have broken down (about 20min). Add more water if necessary.
2. Toss the vermicelli in the sauce with the tofu, sprouts, herbs, peanuts, juice from the lime and chicken (optional), then top with the eggs and serve.