This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Preparation and cooking times
Prep 30 minutes
Cook 20 minutes
Vegetarian, Vegan, Dairy-free
• 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
FOR THE PASTE
• 3 red chillies
• 1 lemon grass , 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
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 minutes. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 minutes until almost tender.
3. Drain the tofu, pat dry, and 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 minutes until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
You can buy ready-made Thai red curry paste. If you’re cooking for vegetarians, just check the label to make sure it’s suitable.