Name: Thai Red Curry with Veggies & Crispy Tofu
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 2 fat cloves of garlic (minced); 2.5 cm piece of ginger (peeled then finely chopped); 1 tbs coconut oil; 1 medium brown onion (180g) (peeled, cut in half then sliced); 1 medium red bell pepper (seeds and pith removed, then thinly sliced); 100 g green beans (cut in half); 1 small courgette (180g) (cut in half then sliced ); 2 heaped tbs red thai curry paste; 1 400g can of full fat coconut milk; 1 tsp fish sauce ((optional)); 1 tsp brown sugar; 1 x 250 g pack of firm tofu (drained and cut into cubes); 2 tbs grape seed oil; 1 tsp toasted sesame oil; 1 tp soy sauce; 1/4 tsp sea salt; 1 tsp runny honey; The juice of half a lemon; Rice, Jasmine or brown; Lime wedges; Coconut flakes; Fresh coriander leaves; Slices of red chilli pepper