Ingredients

4 tbsp sunflower oil
1½ tbsp red Thai paste (use more or less depending on how hot and spicy you like it)
1 large head of broccoli, broken into florets
180g fine green beans, chopped into bite sized pieces
250g button mushrooms, halved
200g baby sweetcorn, sliced in half
1 red pepper, deseeded and sliced into thin strips
1 yellow pepper, deseeded and sliced into thin strips
3 tbsp dark soy sauce
250ml vegetable stock
2 tsp brown sugar
4 kaffir lime leaves crumbled
A good handful of torn coriander leaves
Squeeze of lime juice and salt and pepper to taste

Jungle Curry

A colourful Thai stir fry/curry packed with crispy vegetables with a kick of heat - use more or less Thai paste to suit your taste.

Heat the oil in a wok or large pan, over a medium heat. Add the curry paste and fry for a minute before adding the vegetables stirring constantly. Fry vegetables until they start to soften, approximately 5 minutes.
Add the brown sugar, soy sauce, lime leaves and vegetable stock to the wok and increase the heat until the vegetables are cooked approximately 7 minutes.
Add the marinated tofu pieces and heat through.
Stir in the torn coriander, add a squeeze of lime juice and season to taste.
Serve on a bed of rice or noodles and sprinkle with chopped coriander to garnish.