Veggie Thai red curry

• firm tofu↗200g g

  cubed

• soy sauce↗4-5 tbsp tbsp
• limes↗juice 3

  juice 3

• red chillies↗2

  1 finely chopped, 1 sliced into rounds

• vegetable oil↗2 tbsp tbsp
• can reduced-fat coconut milk↗400ml ml
• courgette↗1

  chopped into chunks

• small aubergine↗1

  chopped into chunks

• red pepper↗½

  deseeded and chopped into chunks

• mushrooms↗140g g

  halved

• sugar snap pea↗140g g
• pack basil↗20g g

  leaves picked

• brown sugar↗1 tsp tsp
• jasmine rice↗

  to serve

• red chillies↗3
• lemongrass1

  roughly chopped

• shallots↗3

  roughly chopped

• red pepper↗½

  deseeded and roughly chopped

• lime↗zest 1
• corianderstalks from 20g pack
• ginger↗thumb-size piece

  grated

• garlic cloves↗2
• pepper↗1 tsp freshly ground
• ground coriander↗1 tsp

Step-by-step instructions

1. 1

   Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.

2. 2

   Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.

3. 3

   Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.

4. 4

   Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.