Vegetarian Thai Red Curry

Ingredients

200 grams firm tofu, cubed
5 tablespoons soy sauce
1 slice 2 red chillies, finely chopped, 1 into rounds
2 tablespoons vegetable oil
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
1 lemongrass, roughly chopped
3 shallots, roughly chopped
1/2 red pepper, deseeded and roughly chopped
thumb-size piece ginger, grated
1 teaspoon ground coriander

Preparation

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.
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About

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

Yield:

4

Added:

Saturday, January 29, 2011 - 3:14am

Creator:

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