Thai Green Curry with Tofu and Thai Basil

Ingredients

• 400g firm tofu, cubed
• 2 tbsp neutral oil
• 3 tbsp green curry paste
• 400ml coconut milk
• 200ml vegetable stock
• 1 aubergine, diced
• 150g sugar snap peas
• 1 red pepper, sliced
• 2 tbsp fish sauce (or soy for vegan)
• 1 tbsp palm sugar or muscovado
• 1 lime, juiced
• Handful of Thai basil
• Jasmine rice to serve

Method

1. 11. Pat the tofu dry with kitchen paper and fry in oil over high heat until golden on all sides, about 5 minutes. Remove.
2. 22. Fry the curry paste in the same pan for 1 minute until fragrant.
3. 33. Pour in the coconut milk and stock, stir and bring to a simmer.
4. 44. Add the aubergine and cook 5 minutes.
5. 55. Add the pepper and sugar snaps, cook 3 minutes more.
6. 66. Season with fish sauce, sugar and lime juice — balance sweet, salty and sour.
7. 77. Return the tofu, stir through the basil and serve with jasmine rice.