2. Finely slice lime leaves. Slice pak choi into 4cm lengths. Slice capsicum and spring onions (reserve tops for garnish). Halve corn and tofu nuggets.
3. Heat a frypan over medium-high heat with 1 tbsp oil. Add spring onions, 2-3 tbsp curry paste and lime leaves. Cook, stirring, for 2 minutes, or until fragrant. Pour in coconut milk, 400ml water and crumble in stock cube. Simmer for 5 minutes.
4. Drain bamboo shoots and add to curry along with vegetables and tofu. Simmer for a further 5 minutes. Squeeze in lemon juice. Season to taste with soy sauce.
5. Divide millet and curry between bowls. Garnish with chopped coriander and spring onion tops.
Use coconut oil for a more flavourful dish.
Add curry paste to taste.
Use the coconut milk tin to measure out the water for the curry.
Kaffir lime leaves 2 x double
Pak choi 1 bunch
red capsicum 1
spring onions 1/4 bunch
Baby corn 1 punnet
Tofu nuggets 1 packet (360g)
Coconut milk 400ml
Bamboo shoots 225g
Coriander 1/2 bunch
From your pantry:
oil (for cooking), soy sauce, red curry paste, stock cube (1)