Mains - Thai Red Curry With Crispy Tofu

Ingredients

• 400 ml Coconut milk
• 150 g Carrot cut into 4 cm sticks
• 150 g Green beans cut into 4 cm pieces
• 1 Red sweet/bell pepper cut into strips
• 6 Fresh Kaffia lime leaves
• 16 Fresh Thai basil leaves
• 3 tbsp Vegan Fish sauce (seaweed one)
• 2 tbsp Thai sweet chilli sauce
• 2 tbsp Veg or groundnut oil
• 350 g Crispy Tofu
• Firm Tofu cut into bite size chunks
• 30 g Cornflour
• 1 tbsp Sriracha sauce
• 1 tbsp Soy light sauce
• 1 tbsp Thai sweet chilli sauce
• 1 tsp Rice wine vinegar
• deep fat fry Veg or groundnut oil
• Red Curry Paste
• 1/4 Onion med brown chopped
• 1 tbsp Red chilli powder
• 2 tsp Sweet paprika
• 1 tbsp Fresh coriander stems only chopped
• 3 Garlic cloves roughly chopped
• 1 tbsp Fresh galangal peeled & chopped
• 1 Fresh lemongrass outer leaf removed, finely chopped
• 1 Vegan Fish sauce (seaweed one)
• 1 tsp Coriander seeds dry roasted
• 1/2 tsp White peppercorns dry roasted
• 1/2 tsp Cumin seed dry roasted