Thai Green Curry with Tofu
A fragrant coconut curry with golden tofu and crisp vegetables. Choose a vegan curry paste, as many contain shrimp.
Prep15 min
Cook20 min
Makes4 servings
LevelEasy
Allergens: Soy. Always check labels.
Ingredients
Method
- Pat the tofu dry and fry in a little oil until golden on several sides. Set aside.
- Heat the oil in a wok, add the curry paste and fry for 1 minute until fragrant.
- Add half the coconut milk and simmer until the oil glistens on top, then add the rest with the stock.
- Add the eggplant and simmer for 8 minutes, then the pepper and beans for 4 minutes.
- Stir in the tofu, tamari, sugar and lime juice. Taste and balance salty, sweet and sour.
- Scatter with basil and serve with jasmine rice.
Cook's tip: Frying the paste in the thick part of the coconut milk gives the curry its rich, rounded flavor.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
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