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Veggie Thai red curry


Veggie Thai red curry Recipe

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
  • red pepper , deseeded and chopped into chunks
  • 140g mushrooms , halved
  • 140g sugar snap peas
  • 20g pack basil , leaves picked
  • 1 tsp brown sugar
  • jasmine rice , to serve
  • 3 red chillies
  • 1 lemongrass , roughly chopped
  • 3 shallots , roughly chopped
  • 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
Directions:
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