Name: Veggie Thai red curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 200g firm tofu cubed; 4-5 tbsp soy sauce; juice 3 limes; 2 red chillies 1 finely chopped, 1 sliced into rounds; 2 tbsp vegetable oil; 400ml can reduced-fat coconut milk; 1 courgette chopped into chunks; 1 small aubergine chopped into chunks; ½ red pepper deseeded and chopped into chunks; 140g mushrooms halved; 140g sugar snap pea; 20g pack basil leaves picked; 1 tsp brown sugar; jasmine rice to serve; 3 red chillies; 1 lemongrass roughly chopped; 3 shallots roughly chopped; ½ red pepper deseeded and roughly chopped; zest 1 lime; stalks from 20g pack coriander; thumb-size piece ginger grated; 2 garlic cloves; 1 tsp freshly ground pepper; 1 tsp ground coriander

200g firm tofu
cubed
4-5 tbsp soy sauce
juice 3 limes
2 red chillies
1 finely chopped, 1 sliced into rounds
2 tbsp vegetable oil
400ml can reduced-fat coconut milk
1 courgette
chopped into chunks
1 small aubergine
chopped into chunks
½ red pepper
deseeded and chopped into chunks
140g mushrooms
halved
140g sugar snap pea
20g pack basil
leaves picked
1 tsp brown sugar
jasmine rice
to serve

For the paste

3 red chillies
1 lemongrass
roughly chopped
3 shallots
roughly chopped
½ red pepper
deseeded and roughly chopped
zest 1 lime
stalks from 20g pack coriander
thumb-size piece ginger
grated
2 garlic cloves
1 tsp freshly ground pepper
1 tsp ground coriander

Method

step 1
Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
step 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.
step 3
Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
step 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.