• 2 Tbsp ground nut oil
  • 396g pack firm tofu choped into cubes
  • 1 Tbsp fine grated ginger
  • 3 Tbsp Red Thai curry paste
  • 1 corguette diced
  • 1 pack sugar snap peas
  • 1 can coconut milk
  • 2 Tbsp palm sugar
  • 3 Tbsp lime juice
  • 3 Tbsp fish sauce
  • 1 small bunch basil finely chopped
  • 1 stalk lemongrass very finely chopped
  • Red pepper chopped in pieces


  • STEP 1
    Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Remove from pan.
  • STEP 2
    Fry curry paste, lemon grass, ginger and chilli for 30-40 seconds.
  • STEP 3
    Add vegtables and fry for 2-3 mins.
  • STEP 4
    Add fish sauce, coconut milk, palm sugar tofu and bring to gentle simmer.
  • STEP 5
    Remove from heat, add basil and serve.

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