Tofu Thai Green Curry

Name: Tofu Thai Green Curry
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 400 g Tofu; 2 tbsp light soy sauce; 1 bunch fresh aspagagus trimmed; 125 g green beens trimmed; 1-2 tbsp vegetable oil; 2 tbsp green Thai curry paste; 2 shallots, finely chopped; 1 green chilli deseeded and finely chopped; 3 cloves garlic, crushed; 400 ml coconut milk; 125 g baby corn; 1/2 courgette, cut into thin slices; 1 red pepper, trimmed and cut into thin strips; 125 g pak choi (I left it out); Juice of 1 small lime; 1 tbsp chopped coriander plus extra for garnish; 2 spring onions, trimmed and cut into thin slices

Ebikebina @cook_2802393

Switzerland

Tofu Thai Green Curry

Ebikebina @cook_2802393

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Ingredients

30 mins

6 servings

400 gTofu
2 tbsplight soy sauce
1 bunchfresh aspagagus trimmed
125 ggreen beens trimmed
1-2 tbspvegetable oil
2 tbspgreen Thai curry paste
2shallots, finely chopped
1green chilli deseeded and finely chopped
3 clovesgarlic, crushed
400 mlcoconut milk
125 gbaby corn
1/2courgette, cut into thin slices
1red pepper, trimmed and cut into thin strips
125 gpak choi (I left it out)
Juice of 1 small lime
1 tbspchopped coriander plus extra for garnish
2spring onions, trimmed and cut into thin slices

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Steps

30 mins

1

Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
2

Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
3

Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
4

Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
5

Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
6

Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.