•200g firm tofu, cubed (think of a skinny stock cube)
•4-5 tbsp SOY SAUCE
•Juice of 3 limes
•2 red chillies 1 finely chopped, 1 sliced into rounds
•2 tbsp vegetable oil
•400ml can coconut milk
•1 courgette chopped into chunks
•1 small aubergine chopped into chunks
•A pack of baby corn cut into small rounds
•A punnet of mushrooms halved
•A pack of sugar snap pea
•20g pack basil leaves picked
•1 tsp brown sugar
•Jasmine rice to serve
1. Marinate the tofu in 2 tbsp soy sauce, juice of 1 lime and the 1 chopped chilli for min of 10 mins.
2. Heat half the oil in a large pan. Add 3-4 tbsp of your Thai red curry paste and fry for 2 mins. Stir in the coconut milk with 100ml water/stock, the courgette, aubergine and corn 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 last minute and a quick heat through. Scatter with the sliced chilli and fresh basil and serve with jasmine rice
Easy Red Curry Paste (10 minutes!)
This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare! The base is red pepper, red chilies, garlic, ginger, and shallots. The spices come in the form of turmeric, coriander, cumin, sea salt, and black peppercorn and for a little acidity, I used both lime and lemon juice as well as lime zest. After all of that it’s just chop and pop in the food processor blitz up and you have a gorgeous, fiery flavourful red curry paste which is perfect for just about any dish you hope to infuse.
•1/2 tsp ground coriander
•1 tsp ground cumin
•1/2 tsp ground black pepper
•1/2 red pepper seeds removed and chopped
•2 to 4 red chilies (depending on preferred)
•1 stalk lemongrass (root and tip trimmed, then chopped)
•Thumb sized piece of fresh ginger or galangal
•4 big garlic cloves
•1 tsp ground turmeric
•1/2 tsp sea salt (plus more to taste)
•3 tbsp lemon juice
•1 medium lime, zested and juiced (~3 tbsp or 45 ml juice as original recipe is written)
•4 to 6 shallots peeled and chopped
•2 to 3 tbsp of an oil of your choice (sub water if avoiding fat)
•1 tbsp of maple syrup or coconut sugar (to balance heat)
1.To a food processor (or a stick blender with a narrow base), add crushed spices, red pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup.
2.Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first but give it time!
3.Taste and adjust flavour as needed.
4.Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.