Veggie Thai red curry recipe | Good Food

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