Photo by dittapongchu on Pixabay
Thai Green Curry with Aubergine, Peppers and Tofu
Thai green curry simmered with coconut milk and curry paste, with aubergine, tofu, red pepper, and green beans served with jasmine rice.
- 300 g firm tofu
- 250 g aubergine
- 150 g red bell pepper
- 100 g green beans
- 30 g Thai green curry paste
- 400 ml coconut milk (full-fat)
- 2 tsp fish sauce (or soy sauce for vegan)
- 20 ml lime juice
- 10 g Thai basil (or regular basil)
- 100 ml vegetable stock
- 150 g jasmine rice
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions (approximately 15 minutes).
- Step 2
Cut tofu into 2 cm cubes, cut aubergine into 3 cm chunks, slice red pepper into strips, and trim green beans.
- Step 3
Heat a large wok or frying pan over medium-high heat, add Thai green curry paste and fry for 2 minutes until fragrant.
- Step 4
Pour in coconut milk and vegetable stock, stir well to combine.
- Step 5
Add aubergine chunks and bring to a simmer, cook for 8 minutes until aubergine begins to soften.
- Step 6
Add tofu cubes, red pepper strips, and green beans, simmer for 6 minutes until vegetables are tender-crisp.
- Step 7
Stir in fish sauce and lime juice, taste and adjust seasoning.
- Step 8
Tear Thai basil leaves and scatter over curry.
- Step 9
Serve curry over jasmine rice in two bowls.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
