Tofu Massaman Curry

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Trim the green beans and cut into thirds. Trim and quarter the carrot, then chop into roughly 1cm thick pieces. Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin. Zest and cut the lime into wedges.

Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until browned all over, 6-7 mins. Turn frequently to ensure they don't burn.
Add the carrot and stir-fry until starting to soften, 3-4 mins more.
Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and massaman curry paste. Cook, stirring frequently, until fragrant, 1 min.

Pour the coconut milk, veg stock paste and water for the curry (see pantry for amount) into the pan. Stir to combine and bring to a simmer.
Stir in the green beans and allow everything to cook, stirring occasionally, until the sauce has slightly thickened and the beans are tender, 8-10 mins.

Once the beans are cooked, remove the curry from the heat. Add a splash of water if it's a little thick.
Add a squeeze of lime juice, then taste and season with salt, pepper and more lime juice if needed.