Vegetarian Thai Red Curry

Photo: Alex Dalgetty

Ingredients

200 grams firm tofu, cubed

5 tablespoons soy sauce

3 juice limes

1 slice 2 red chillies, finely chopped, 1 into rounds

2 tablespoons vegetable oil

400 milliliters can reduced-fat coconut milk

1 courgette, chopped into chunks

1 small aubergine, chopped into chunks

1/2 red pepper, deseeded and chopped into chunks

140 grams mushrooms, halved

140 grams sugar snap peas

20 grams pack basil, leaves picked

1 teaspoon brown sugar

jasmine rice, to serve

FOR THE PASTE

3 red chillies

1 lemongrass, roughly chopped

3 shallots, roughly chopped

1/2 red pepper, deseeded and roughly chopped

1 zest lime

20 grams stalks from pack coriander

thumb-size piece ginger, grated

2 garlic cloves

1 teaspoon freshly ground pepper

1 teaspoon ground coriander

Preparation

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

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.

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

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.