Vegetarian Thai Red Curry

• 7 ounces firm tofu cubed
• 5 tablespoons soy sauce
• 3 limes juice
• 1 slice red chillies finely chopped, 1 into rounds
• 2 tablespoons vegetable oil
• 1 11/16 cups reduced fat coconut milk
• 1 courgette chopped into chunks
• 1 aubergine small, chopped into chunks
• 1/2 red pepper deseeded and chopped into chunks
• 1 7/16 cups mushrooms halved
• 2 1/4 cups sugar snap peas
• 1/2 cup basil leaves pack, picked
• 1 teaspoon brown sugar
• jasmine rice to serve
• 3 red chillies
• 1 lemongrass roughly chopped
• 3 shallots roughly chopped
• 1/2 red pepper deseeded and roughly chopped
• 1 lime zest
• 1 1/4 cups coriander stalks from pack
• 1 piece ginger grated
• 2 garlic cloves
• 1 teaspoon freshly ground pepper
• 1 teaspoon 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 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
3. Drain the tofu, pat dry, 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 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

soy sauce, limes juice, red chillies, vegetable oil, coconut milk, courgette, aubergine, red pepper, mushrooms halved, sugar snap peas, basil, brown sugar, jasmine rice, red chillies, shallots, red pepper, lime zest, coriander stalks from, ginger, garlic, freshly ground pepper, ground coriander

Taken from www.yummly.com/recipe/Vegetarian-Thai-Red-Curry-1677545 (may not work)