Photo by Shameel mukkath on Pexels
Thai Green Curry with Mixed Vegetables and Jasmine Rice
Green curry paste fried, coconut milk added, then aubergine, courgette, pepper, and tofu cooked with jasmine rice.
- 150 g jasmine rice
- 3 tbsp green curry paste
- 400 ml coconut milk
- 200 g aubergine
- 150 g courgette
- 1 piece red pepper
- 100 g green beans
- 200 g firm tofu
- 20 g thai basil
- 1 piece lime
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 2 tbsp vegetable oil
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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
Rinse jasmine rice until water runs clear, then cook in 300ml salted water for 12-15 minutes until tender
- Step 2
Cut aubergine and courgette into 2cm chunks, slice red pepper into strips, trim green beans
- Step 3
Cube tofu into 2cm pieces and pat dry with kitchen paper
- Step 4
Heat oil in a large wok or pan over medium-high heat, add green curry paste and fry for 1-2 minutes until fragrant
- Step 5
Add thick part of coconut milk (about 100ml) and cook for 2-3 minutes until oil separates
- Step 6
Add aubergine and cook for 3-4 minutes, then add remaining vegetables except green beans
- Step 7
Pour in remaining coconut milk, add soy sauce and palm sugar, bring to a gentle simmer
- Step 8
Add tofu and green beans, simmer for 5-7 minutes until vegetables are tender
- Step 9
Stir in thai basil leaves and lime juice, taste and adjust seasoning
- Step 10
Serve immediately over jasmine rice with lime wedges
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