¼ cup each baby corn, green bell pepper, red bell pepper, yellow bell pepper, courgette, carrots, onions and mushrooms, all chopped
½ cup tofu
½ cup broccoli florets
½ cup lemongrass-celery juice (10-centimetre stalk each of lemongrass and celery mixed in water)
2 tbsp red curry paste
3 tbsp sesame oil
1 tsp ginger-garlic-green chilli paste
600ml fresh coconut milk
1 tbsp tamari sauce
1 tbsp white vinegar
2 tbsp grated jaggery
Salt to taste
Handful of fresh basil leaves
2 tbsp fresh coconut cream
1 red chilli, for garnishing
Warm 2 tablespoons of oil, then add the ginger-garlic-chilli paste and stir for 3 minutes.
Add and stir-fry all the chopped vegetables for 10-12 minutes, then keep aside.
In the same pan, heat 1 tablespoon of oil, then add the red curry paste and stir for 7-8 minutes.
Add the lemongrass-celery juice and coconut milk, and stir for 2 minutes.
Pour in the tamari sauce, white vinegar, grated jaggery and salt. Cover and cook for 5 minutes on low heat.
Add the stir-fried vegetables, tofu and basil leaves, and simmer for 5 minutes on low heat.
Garnish with thinly chopped red chilli.
Serve hot with rice.