Photo by Eaksit Sangdee on Pexels
Thai Green Curry Stir-Fry with Crispy Tofu & Jasmine Rice
Crispy tofu and vegetables simmered in coconut milk with Thai green curry paste, served over jasmine rice with lime and fish sauce.
- 280 g firm tofu
- 150 g jasmine rice
- 200 g courgette
- 150 g red bell pepper
- 120 g green beans
- 200 ml coconut milk
- 25 g Thai green curry paste
- 2 tbsp lime juice
- 2 tsp fish sauce
- 40 ml vegetable oil
- 10 g fresh coriander
- 300 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions; drain and set aside.
- Step 2
Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 3
Heat 20ml oil in a wok or large frying pan over high heat. Fry tofu cubes in batches for 6 minutes total, turning occasionally, until golden on all sides. Set aside.
- Step 4
Add remaining 20ml oil to the wok. Stir in curry paste and cook for 1 minute until fragrant.
- Step 5
Pour in coconut milk and 300ml water. Bring to a simmer. Add courgette, bell pepper and green beans. Cook for 8 minutes until vegetables are tender-crisp.
- Step 6
Return tofu to the wok. Stir in fish sauce and lime juice. Simmer for 2 minutes. Taste and adjust seasoning.
- Step 7
Divide rice between two bowls. Ladle curry over rice and garnish with fresh coriander.
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