Name: Vegan Thai Red Curry
Prep time: 35 min
Cook time: 20 min
Yield: 4
Ingredients: 1 1/2 tbsp sunflower oil; 1 medium brown onion (sliced very thinly); 2 cloves of garlic (minced); 1 x 5cm piece of ginger (about a thumb-size piece) (finely grated); 60 g vegan Thai red curry paste (3 tbsp); 1 x 400g can of coconut milk (1 x 13.5 fl oz can) (full fat); 100 g baby corn (approx 1 cup) (cut in half lengthways); 1 medium red bell pepper (seeds and pith removed then sliced thinly); 140 g sugar snap peas (approx 2 cups); 1 tbsp brown sugar; 1 lime, juice of; A small handful of coriander/cilantro (+ more for serving); 280 g extra firm tofu (1 x 9oz pack) (cut into cubes); 2 tbsp tamari / dark soy sauce; 1 tbsp toasted sesame oil; 1 tbsp freshly squeezed lime juice; 1/2 tbsp sunflower oil; Jasmine or sticky rice; Lime wedges; Coriander/cilantro leaves; 2 spring onions (finely sliced)