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 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
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
You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.
Whizz the paste ingredients in a food
processor. Marinate the tofu in 2 tbsp soy
sauce, juice 1 lime and the chopped chilli.
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.
Drain the tofu, pat dry, then fry in the
remaining oil in a small pan until golden.
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.