Photo by B R A Y D E N on Unsplash
Thai Green Curry with Crispy Tofu and Jasmine Rice
Green curry made by frying curry paste in coconut cream, then simmering with tofu, aubergine, beans, and peppers.
- 300 g firm tofu
- 150 g jasmine rice
- 400 ml coconut milk
- 3 tbsp green curry paste
- 1 small aubergine
- 150 g green beans
- 1 whole red pepper
- 20 g fresh basil
- 2 whole lime
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear. Cook in 300ml boiling water for 12 minutes, then rest 10 minutes.
- Step 2
Press tofu between kitchen towels, cut into 2cm cubes. Heat 2 tbsp oil in wok over high heat.
- Step 3
Fry tofu cubes 3-4 minutes each side until golden and crispy. Remove and set aside.
- Step 4
Cut aubergine into chunks, slice green beans, strip red pepper into pieces.
- Step 5
In same wok, fry curry paste in remaining oil for 1 minute until fragrant.
- Step 6
Add thick coconut cream from top of tin, fry with paste 2 minutes until oil separates.
- Step 7
Add aubergine chunks, cook 3 minutes. Pour in remaining coconut milk and bring to simmer.
- Step 8
Add green beans and red pepper, simmer 5 minutes until vegetables are tender.
- Step 9
Stir in soy sauce, brown sugar, and lime juice. Add crispy tofu back to curry.
- Step 10
Simmer 2 minutes to heat through. Garnish with torn basil leaves and lime wedges. Serve with jasmine rice.
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