Brothy Thai Red Curry Bowl With Red Pepper, Pak Choi, Tofu, Charred Lime & Brown Rice

Method

1. Boil your kettle and take out two saucepans and a frying pan.
2. Place one of your saucepans over medium-high heat and fill it with boiling water from the kettle. Add the long grain brown rice , bring it back to a boil, then reduce the heat to medium. Simmer for 15–18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to the pan. Cover with a lid to steam and keep warm.
3. In the meantime, place your frying pan over medium heat and add a drizzle of oil. Core the red pepper and trim the pak choi , then slice both into long strips. Add them to the hot pan and cook for 5–6 minutes, until lightly browned and tender but still with a bite. Remove from the pan and set aside.
4. Cut the lime in half, then place the frying pan back over medium heat. Add the lime halves cut-side down and cook for 2–3 minutes, until charred.
5. Wipe the frying pan clean and return it to medium heat with another drizzle of oil. Tear the tofu into bite-sized pieces with your hands and add to the pan. Cook for 5–6 minutes, until the edges are golden and crispy. Season with salt and pepper, or with a dash of soy sauce and pepper.
6. Place the other saucepan over medium heat and add the thai red curry sauce . Warm through for 2–3 minutes, until piping hot. Add water to adjust the consistency. Keep it thick and creamy with just a splash of water, or add 100–150ml (double for 4 portions) to make it more brothy. Adjust the seasoning with a pinch of salt to taste.
7. To serve, divide the long grain brown rice between serving bowls and pour over the thai red curry sauce . Top with the sautéed pak choi , red pepper , and crispy tofu . Finish with a squeeze of charred lime and a garnish of picked coriander leaves . Enjoy!

Highlighted = a make-ahead base; that's where it goes in.