Thai Green Vegetable Curry

Ingredients

• 2 tbsp Thai green curry paste
• 400ml light coconut milk
• 200ml vegetable stock
• 1 courgette, sliced
• 150g mangetout
• 150g baby corn, halved
• 1 red pepper, sliced
• 200g firm tofu, cubed
• 1 tbsp fish sauce (or soy sauce for vegan)
• Juice of 1 lime
• Fresh basil and coriander to serve

Method

1. 1

   Heat a large pan or wok over medium heat. Add curry paste and stir fry 1 minute until fragrant.

2. 2

   Pour in coconut milk and stock. Bring to a gentle simmer.

3. 3

   Add tofu and cook 5 minutes. Add all vegetables and simmer 8–10 minutes until just tender.

4. 4

   Stir in fish sauce (or soy sauce) and lime juice. Taste and adjust seasoning.

5. 5

   Serve over 60g cooked jasmine rice, topped with fresh herbs.