VEGGIE THAI RED CURRY

Veggie Thai red curry image

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

Provided by Good Food team

Time 50m

Number Of Ingredients 24

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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

Steps:

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.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium