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Ingredients
Method
- 1⁄2 tsp sesame oil
- 2 shallots, sliced
- 1 chilli, chopped
- 2 tbsp green curry paste
- 300ml veg stock
- 200g coconut milk
- 1 tsp light soy sauce
- 1 eggplant, cut into chunks
- 2 kaffir lime leaves
- 200g tofu, cut into 1.5cm squares
- 1⁄2 green bell pepper, sliced
- 50g each of mangetout and baby corn
- Juice of 1 lime
- Handful of chopped coriander, to serve
- Rice, to serve
- Fry the shallots and chilli in the oil for a couple of minutes, then stir in the green curry paste and cook for a minute more. Pour in the hot stock, soy sauce, and coconut milk, and bring to the boil. Simmer for 5 minutes, stirring regularly.
- Add the eggplant and lime leaves, then the tofu and green bell pepper. Cook, uncovered, for 3 minutes, before adding the mangetout and baby corn to the mix. Squeeze in the lime juice, and cook for 3 minutes more. Serve immediately with rice and chopped coriander.
30 mins
3 serving
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