World Cuisine

Ingredients
  • 2 tablespoons sunflower oil
  • 2 teaspoons finely grated fresh root ginger
  • 8 garlic cloves, chopped
  • 8 small shallots, chopped
  • 1 teaspoon ground turmeric
  • 2 red chillies, chopped
  • 4 tablespoons very finely chopped lemon grass
  • 400 ml (14 fl oz) coconut milk
  • 200 ml (7 fl oz) vegetable stock
  • 4 lime leaves, finely shredded
  • 12 baby courgettes, cut in half lengthways
  • 12 baby sweetcorn, trimmed and cut in half lengthways
  • 400 g (13 oz) firm tofu, cut into bite-sized cubes
  • 1 tablespoon dark soy sauce
  • 1 tablespoon lime juice
  • salt and pepper
  • small handful of roughly chopped fresh coriander
  • finely chopped red chillies
Directions

Place the oil, ginger, garlic, shallots, turmeric, chillies, lemon grass and half the coconut milk in a food processor and process until fairly smooth.

Heat a large nonstick wok and pour the coconut mixture into it. Stir-fry over a high heat for 3–4 minutes and then add the remaining coconut milk, the stock and lime leaves. Bring to the boil, reduce the heat and simmer gently, uncovered, for 10 minutes.

Add the courgettes and baby sweetcorn to the mixture and simmer for 6–7 minutes. Stir in the tofu, soy sauce and lime juice, season to taste and cook gently for 1–2 minutes.

Remove from the heat and stir in the fresh coriander. Serve in bowls garnished with basil leaves.

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