Ingredients

• 500 g dried rice vermicelli
• olive or canola oil spray
• 1-2 tablespoons green curry paste
• 2 slender eggplants, cut into thick slices
• 1 zucchini, sliced
• 350 g firm tofu, cubed
• 375 ml CARNATION Light and Creamy Evaporated Milk
• 1 teaspoon coconut essence
• 1 cup MAGGI All Natural Vegetable Liquid Stock
• 300 g broccoli, cut into florets
• 1 cup fresh or frozen peas
• 200 g can bamboo shoots, drained
• 1 cup sliced mushrooms
• 1 tablespoon lime juice
• 1 tablespoons brown sugar
• 2 tablespoons fresh coriander leaves, plus extra, to garnish

Method

1. Cook vermicelli according to packet instructions; drain well.
2. Spray a nonstick wok or frying pan with oil and heat.
3. Stirfry curry paste over medium heat for 1-2 minutes until fragrant.
4. Add eggplant and zucchini and stirfry for 2 minutes.
5. Add tofu, milk, coconut essence and stock; bring to the boil.
6. Reduce heat and simmer uncovered, for 10 minutes.
7. Add remaining ingredients except coriander for garnish.
8. Cook for 5 minutes until vegetables are tender but still crisp.
9. Serve curry over vermicelli in bowls, garnished with extra coriander.