Ingredients:

For the curry paste:

- 2-3 Thai red chillies, chopped (adjust according to spice preference)

- 2 cloves garlic, minced

- 1 shallot, chopped

- 1 lemongrass stalk, chopped (white part only)

- 1-inch piece of ginger, peeled and chopped

- 1 tablespoon tomato paste

- 1 tablespoon soy sauce or tamari

- 1 tablespoon lime juice

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cumin

- 1/2 teaspoon paprika

- 1/4 teaspoon ground turmeric

For the curry:

- 200g shiitake mushrooms, sliced

- 200g extra-firm tofu, cubed

- 1 can (400ml) coconut milk

- 1 red bell pepper, sliced

- 1 cup baby corn, halved

- 1 cup mangetout

- 2 tablespoons coconut oil

- Salt and pepper, to taste

- Fresh coriander, chopped (for garnish)

- Cooked rice, or quinoa for serving

Instructions:

1. Prepare the curry paste: In a food processor or blender, combine all the ingredients for the curry paste. Blend until smooth, adding a splash of water if needed to help with blending.

2. Cook the tofu: In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set it aside.

3. Sauté the mushrooms and vegetables: In the same skillet, add another tablespoon of coconut oil. Add the sliced shiitake mushrooms, red bell pepper, baby corn, and snow peas. Sauté for 5-7 minutes until the vegetables are tender.

4. Add the curry paste: Push the vegetables to one side of the skillet and add the curry paste to the empty space. Cook the curry paste for 1-2 minutes until fragrant.

5. Combine with coconut milk: Pour in the coconut milk and stir well to combine the curry paste with the vegetables. Bring the mixture to a simmer and let it cook for a few minutes.

6. Add tofu: Add the cooked tofu back to the skillet and stir to combine. Let the curry simmer for another 5-10 minutes to allow the flavours to meld together.

7. Season and serve: Taste the curry and season with salt and pepper, if needed. Serve the Vegan Thai Red Curry hot, garnished with chopped fresh coriander, over cooked rice or quinoa.

Enjoy this aromatic and flavourful Vegan Thai Red Curry with Shiitake Mushrooms and Tofu! It's a perfect balance of spice, creaminess, and freshness.