3 cups coconut milk
3 tbsp good quality thai red curry paste (plant based)
1 butternut squash (cubed)
1 tbsp palm sugar
1/4 cup light soy sauce
1.5 cups puffed tofu (plant based)
1 cup water1 tsp fresh lime leaves (chopped(
1 chilli (chopped)
1/2 cup thai sweet basil leaves
Thai sweet basil leaves
Heat the wok and pour in 1/4 of the coconut milk.
Add the curry paste and stir it until it’s well mixed.
Add the butternut squash.
Stir the butternut squash so it’s well covered in sauce.
Add the rest of the coconut milk, the sugar and the soy sauce, stir them round, put the lid in and simmer for 15-17 minutes (or until butternut squash is cooked)
Add the tofu, water and lime leaves and stir them into the curry.
Turn off the heat, add the basil and the chilli, fold them into the curry.
Serve over jasmine rice.