Veggie Thai Red Curry

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
311
FAT
47%
CHOL
5%
SOD
80%

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Ingredients for 4 servings

4-5 tbsp soy sauce

400.0ml can reduced-fat coconut milk

stalks from 20g pack coriander

140.0g sugar snap peas

2.0 tbsp vegetable oil

juice 3 limes

1 courgette , chopped into chunks

1.0 tsp brown sugar

2 red chillies , 1 finely chopped, 1 sliced into rounds

FOR THE PASTE

20.0g pack basil , leaves picked

2 garlic cloves

140.0g mushrooms , halved

3 red chillies

200.0g firm tofu , cubed

thumb-size piece ginger , grated

1 lemon grass , roughly chopped

zest 1 lime

jasmine rice , to serve

3 shallots , roughly chopped

½ red pepper , deseeded and chopped into chunks

½ red pepper , deseeded and roughly chopped

1 small aubergine , chopped into chunks

1.0 tsp ground coriander

1 tsp freshly ground pepper

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