first class veggie thai red curry vest

veggie thai red curry

yummy
Cuisine

Veggie Thai red curry

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

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
  • 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
     

Direction

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