Spicy Thai Green Vegetable Curry with Coconut Rice
Green curry paste fried, simmered with coconut milk, and stirred through tofu and vegetables, served over rice with lime and soy.
- 150 g basmati rice
- 400 ml full-fat coconut milk
- 2 tbsp green curry paste
- 200 g firm tofu
- 150 g broccoli florets
- 1 medium red bell pepper
- 100 g sugar snap peas
- 1 medium lime
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse rice and cook according to packet instructions, using half the coconut milk and water.
- Step 2
Press tofu to remove excess water, then cut into cubes.
- Step 3
Slice red bell pepper into strips.
- Step 4
Heat vegetable oil in a large saucepan or wok over medium-high heat.
- Step 5
Add green curry paste and fry for 1-2 minutes until fragrant.
- Step 6
Pour in the remaining coconut milk and bring to a simmer.
- Step 7
Add tofu, broccoli florets, red bell pepper, and sugar snap peas.
- Step 8
Simmer for 10-15 minutes, or until vegetables are tender-crisp and tofu is heated through.
- Step 9
Stir in soy sauce and the juice of half the lime.
- Step 10
Serve the curry over the coconut rice. Garnish with fresh coriander and remaining lime wedges.
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