Ingredients Green Curry Paste 1/2 cup packed coriander (or generous handful), leaves and stalks 3 garlic cloves 1 shallot 1/2 inch ginger 2 thai green chillies (see notes) 2 lemongrass stems 1/2 inch fresh galangal 1 tbsp lime zest 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp ground coriander 1 tbsp vegan fish sauce 1-2 tbsp water to loosen Thai Green Curry 300g tofu, firm 125g mushrooms 150g babycorn 100g tenderstem broccoli 75g sugar snap peas 1 tin coconut milk, full fat 1 cup / 240ml vegetable stock 2 tsp brown sugar 2 keffir lime leaves 1 tbsp vegan fish sauce 1/2 tsp salt Juice of 1/2 lime 4 thai basil leaves To Serve Jasmine Rice Extra coriander Instructions Remove the tough outer layers of the lemongrass and roughly chop the stems. Roughly