Thai Green Tofu Curry – Christine Bailey

Ingredients

• Curry Paste
• Handful of coriander leaves
• 2 garlic cloves
• 1 small onion chopped
• ½ tsp fresh root ginger
• 1 green chilli – deseeded
• 2 lemongrass stems, chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp tamari soy sauce
• Juice of ½ lime
• 2 tsp xylitol or maple syrup
• 1 tbsp fish sauce or vegan ‘fish sauce’
• Curry
• 350g tofu, firm
• 2 tbsp cornflour
• 1 tbsp olive oil
• 400g can light coconut milk
• 60ml vegetable stock
• 125g shittake mushrooms, sliced
• 10 baby sweetcorn, halved lengthways
• 1 green pepper thinly sliced
• 100g sugar snap peas
• 2 Pak choy, leaves separately
• 2 Kaffir lime leaves
• 1 tsp fish sauce or ‘vegan fish sauce’
• ½ -1 packet (3-6g) of sun chlorella powder
• 2 tsp cornflour
• Black pepper
• Fresh Thai basil or coriander leaves to garnish