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Thai Green Curry with Crispy Tofu & Jasmine Rice
Thai green curry with tofu, simmered coconut milk and curry paste with courgette and aubergine, served over jasmine rice.
- 280 g firm tofu
- 100 g jasmine rice
- 30 g green curry paste
- 200 ml coconut milk
- 150 g courgette
- 100 g baby aubergine
- 10 g Thai basil
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 3 tbsp vegetable oil
- 200 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Heat 30ml oil in a wok or large frying pan over high heat. Pan-fry tofu cubes in batches until golden on all sides (8-10 minutes total). Remove and set aside.
- Step 3
Cook jasmine rice according to package directions (approximately 15 minutes).
- Step 4
In the same wok, add remaining 15ml oil and curry paste. Fry for 2 minutes until fragrant.
- Step 5
Add coconut milk and 200ml water. Bring to a simmer.
- Step 6
Cut courgette into half-moons and halve baby aubergines. Add to curry and simmer for 8 minutes until tender.
- Step 7
Return tofu to the wok. Add fish sauce and palm sugar. Simmer for 3 minutes.
- Step 8
Finish with lime juice and Thai basil. Serve over jasmine rice.
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