Veggie Thai red curry

Ingredients

• 200g firm tofu, cubed
• 4-5 tbsp soy sauce
• juice 3 limes
• 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 pea
• 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

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