Veggie Thai red curry

Ingredients

• 200 g spicy tofu firm cubed
• 4 tbsp soya sauce 
• 3  juice of lime 
• 2  chillies red sliced into rounds finely chopped
• 2 tbsp vegetable oil 
• 400 ml coconut milk reduced-fat canned
• 1  courgette chopped
• 1 small aubergine chopped
• 0.5  pepper red deseeded chopped
• 140 g mushrooms halved
• 140 g sugar snap pea 
• 20 g pack basil leaves picked
• 1 tsp brown sugar 
• 4 servings jasmine rice 
• 3  chillies red
• 1  lemongrass roughly chopped
• 3  shallots roughly chopped
• 0.5  bell pepper red deseeded roughly chopped
• 1  lime zest 
• 1 stalks from 20g pack coriander 
• 1 piece thumb-size ginger grated
• 2  garlic cloves 
• 1 tsp pepper freshly ground
• 1 tsp ground coriander 

Equipment

• food processor
• frying pan

Directions

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.
3. 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.
4. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
5. 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.