INGREDIENTS
1
Chilli, red
1
Coriander, leaves
30 g
Greens, Asian
2
Kaffir lime, leaves
1
Peanuts, toasted
1
Spring onion
1
Sweet potato (375g), medium
1
Thai basil, leaves
250 g
Tofu, organic
270 milliliters
Coconut milk
3 tbsp
Thai red curry paste
500 milliliters
Vegetable stock
1 tbsp
Coconut oil, unrefined