INGREDIENTS
2 cups
tofu
1 cup
pineapple
1 1/2 cups
coloured bell peppers
1/2
peas
1 cans
coconut milk
2 cups
vegetable stock
2 tbsps
curry paste
1 tsp
brown sugar
1 tbsp
soya sauce
1
lemon grass
2
kaffir lime leaves
1 handful
of basil leaves
1 leaves
coriander of spring onion greens
1 serving
salt