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2 tbsp coconut oil (or neutral oil)

3-4 tbsp Thai red curry paste (check label — most are vegan)

400ml coconut milk (full fat)

200ml vegetable stock

1 tbsp soy sauce

1 tbsp coconut sugar or brown sugar

1 block firm tofu (300g), cubed

1 red capsicum, sliced

150g green beans, trimmed and halved

1 zucchini, halved and sliced

100g bamboo shoots (optional)

6-8 Thai basil leaves

1 long red chilli, sliced (optional)

1 lime, juiced

Jasmine rice

Extra Thai basil

Lime wedges

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1. Heat oil in wok or large pan over medium-high heat. Add curry paste, fry 1-2 mins until fragrant and darkened slightly.

2. Scoop thick cream from top of coconut milk, add to paste, stir and let it sizzle and split slightly (1 min). Pour in remaining coconut milk and stock. Stir in soy sauce and sugar.

3. Add tofu, simmer 5 mins to absorb flavour.

4. Add capsicum, beans, zucchini, bamboo shoots. Simmer 8-10 mins until veg tender but still have bite.

5. Remove from heat. Stir in lime juice, tear in Thai basil. Taste — adjust with more soy (salt), sugar (sweetness), or lime (acid).

6. Ladle over jasmine rice. Top with extra basil, sliced chilli, lime wedges.

7. Protein swaps: Fable shiitake, chickpeas, or crispy fried tofu all work.

Veg flexibility: Eggplant, baby corn, snow peas, pumpkin — use what you have.

Richer: Use 2 cans coconut milk, skip the stock.

Spicier: Add 1-2 bird's eye chillies with the paste.