Follow this easy method:

1. Remove the tough outer layers of the lemongrass before chopping and adding to a blender cup with the diced red onion, chillis, minced garlic, coriander leaves, lime juice. spices, fish sauce and warm water before thoroughly blitzing to a paste

2. In a hot skillet or wok with the olive oil, add the drained and cubed tofu piece and cook for up to 10 minutes ensuring it browns well.

3. Prepare the Thai green vegetables by roughly chopping the red pepper and baby corn and removing them to one side.

4. Add the blended green curry paste to the wok with the browned tofu and cover with a lid reducing to simmer for 5 minutes to allow the paste to reduce slightly and for the spices to envelop.

5. Next, add the tinned coconut milk, lime juice, vegan stock, salt, sugar and basil leaves before tossing in the vegetables and covering with a lid to simmer for an additional 20 minutes.

6. Serve your Thai green curry with some basmati rice and an optional sprinkle of freshly chopped coriander to garnish.

Recipe sourced from Danica Holland Coaching