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Veggie Thai Red Curry
Ingredients
- 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
- For the curry
- 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 peas
- 20g pack basil, leaves picked
- 1 tsp brown sugar
- jasmine rice, to serve
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