Straight to Wok Thai Red Curry

Serves 2 • Prep 10 min • Cooking 20 min

Vegans

1 Pack Straight to Wok Ginger & Chilli

400g coconut milk

2 tbsp Thai red curry paste

1/2 tsp rice wine vinegar 

Pinch of sugar 

1 tsp tomato paste 

1/4 butternut squash, peeled, cubed and blanched

4 baby corn, halved longways

1/2 red onion, sliced

10 mangetout, washed 

1 Romano red pepper, sliced and seeds removed

1 small handful of edamame beans

Thai basil to garnish

Edamame pods to serve

Sea salt

Vegetable oil

1 tbsp sesame oil

170g white rice, washed

Do this stuff

Bring a pan of salted water to the boil, add in the rice, stir once and simmer for 15 mins. 
In a wok or large frying pan heat 2 tbsp of vegetable oil. Once hot add the butternut, baby corn, mangetout, red onion, edamame beans and red pepper stir fry for 5 mins. 
Add the Thai red curry paste and stir fry for another minute to release the flavours. Add the rice wine vinegar, sugar, tomato paste, coconut milk and a pinch of salt. Toss until combined and cook for 7 mins or until the butternut is tender. Transfer to a bowl and reserve until needed. 
Give the wok a clean with kitchen towel and add the sesame oil and 1 tbsp of vegetable oil. Add the Ginger & Chilli Tofoo cubes and fry for 6 mins. 
Meanwhile drain the rice and spoon half into a bowl, add half of the red curry and now add half of the Tofoo cubes. Garnish with Thai basil and put some edamame pods on the side. Season with sea salt and repeat with the other portion.