This is Ben Sabih’s wonderful vegan thai red recipe. Enjoy!

You will need a stick blender for this, if you don’t have one Tesco’s do them… they are amazing!

Ingredients:

2 tins of full fat coconut milk
3 medium heat red chilli’s (if you like it hotter use birds eye chilli’s)
1 bulb of bashed lemon grass then chopped
100 grams of root ginger (peeled)
25 grams of garlic
30 grams of tomato puree
30ml of dark soy sauce
5 grams of table salt
100 grams of fresh coriander
1 small tin of bamboo shoots
1 small tin of water chestnuts
100 grams of fresh bean sprouts
100 grams of pak choi
100 grams shitake mushrooms (or your own choice)
100 grams of baby corn (halved long ways)
50 grams of sliced sugar snap peas
2 red bell peppers sliced long ways
100 grams of fresh tofu (diced)

Method:
Add the ginger, garlic, chilli, lemon grass, tomato puree, coconut milk, soy sauce, salt and
coriander stalks (keep the leaves for garnish) into a jug or pan that you can then blitz in.
And then blitz until smooth. (There will be little bits that dont disappear (we will deal with
them later).

Put on a medium heat and bring to the boil. Simmer for 30 minutes.
Then using a fine strainer, pour the sauce through to pass out the fine bits of ginger and lemon grass.
(or keep them in if you like it).

Add your strained sauce into a clean pan, add the rest of your ingredients and simmer for a
further 15 minutes. Check your seasoning as you may need more salt (no need for pepper
as the chilli’s will provide that).

NB: Sometimes pak choi can release quite a lot of water, so if you find your sauce has gone slightly runny, just
thicken with a little bit of corn flour to bring it back to a nice consistancy.

Cook your choice of rice, garnish with some fresh coriander and enjoy.