Vegan Green Curry with Tofu and Bamboo Shoots

Slice the bird's eye chillies, tear the lime leaves, pick the Thai basil leaves, quarter the Thai aubergines and drain and slice the bamboo shoots.

Cut the pressed tofu into 2cm cubes.

Rinse the jasmine rice, combine with water in a saucepan, bring to the boil, then cover and simmer for 12 minutes until tender.

Heat the coconut cream in a wok over medium-high heat for 4 minutes until the oil separates and the cream thickens.

Add the vegan Thai green curry paste to the cracked coconut cream and fry, stirring constantly, for 5 minutes until fragrant and the oil turns red.

Add the tofu and stir to coat in the paste, cooking for 5 minutes until lightly golden.

Pour in the remaining coconut milk, light soy sauce and palm sugar, then add the Thai aubergines and bamboo shoots. Bring to a gentle simmer.

Simmer for 10 minutes until the tofu is heated through and the aubergines are tender.

Stir in the lime leaves and Thai basil leaves off the heat until wilted, then scatter with the sliced bird's eye chillies and serve with the jasmine rice.