2x Medium Onion
6 Cloves Garlic
Thumb size piece of ginger
3x Green Chillies
2X Sticks Lemongrass
3x Tablespoon Light Soy Sauce
1x Tablespoon nori sheet (torn into small flakes)
Handful Fresh Coriander
Handful of Fresh Basil Leaves
Juice from 1 1/2 Limes
Black Pepper
1x Teaspoon Coriander seeds
1x Teaspoon Cumin seeds
400g can coconut milk
 Vegetables for stir frying
2x Tablespoons Groundnut oil
1 Block extra firm Tofu (optional)
Toasted Cashew nuts (optional)
Start by making the curry paste. Combine the onions, garlic, ginger, chillies, lemongrass, soy sauce, nori sheet, fresh coriander and basil, juice from one lime and some black pepper in a blender, and blend into a paste.
If using the tofu, cook ahead of making the curry. Press out as much moisture as you can and pat dry. Then heat some oil in a frying pan, until it is blistering hot, season the pan with salt and pepper and add tofu strips into the pan. Sear on both sides before setting aside.
Heat the ground nut oil and once hot add the coriander and cumin seeds and allow to toast for about 30 seconds. Then add about half of the curry paste. Cook this for 5 minutes before adding your vegetables. I tend to use baby sweetcorn, mangetout, tender stem broccoli. Stir fry the vegetables in the paste for 3-5 minutes before adding the cooked tofu and the coconut milk.
Stir to combine and allow to simmer for 20-30 minutes. Taste and adjust seasoning. You may want to add the remaining lime juice depending on your taste.
Serve with rice or noodles and top with toasted cashew nuts and fresh coriander.
