Yellow Curry With Swiss Chard And Tofu | olivemagazine

Ingredients

• 4 tbsp rapeseed oil
• extra-firm tofu drained and cut into 1cm cubes
• 1 lemongrass stalk
• 1 red onion thinly sliced
• 2 garlic cloves thinly sliced
• 10g ginger
• 2 tbsp thai yellow curry paste
• 1 red pepper deseeded and finely sliced
• 200g rainbow chard or chard stems cut into 4cm pieces, leaves shredded
• 400ml coconut milk
• 250ml vegetable stock
• 1 tbsp lime juice
• 1 tsp tamari
• large pinch of brown sugar
• few thai basil leaves torn, plus smaller leaves to garnish
• steamed rice to serve