Thai Green Curry with Pressed Tofu and Jasmine Rice
Jasmine rice simmered and steamed, served with simmered tofu and courgette in coconut milk and green curry paste, seasoned with fish sauce and palm sugar.
- 280 g firm tofu
- 3 tbsp green curry paste
- 400 ml coconut milk
- 150 g courgette
- 100 g baby aubergine
- 10 g Thai basil
- ½ whole lime
- 1 tbsp fish sauce
- 150 g jasmine rice
- 1 tbsp vegetable oil
- 1 tsp palm sugar
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2 cm cubes.
- Step 2
Step 2: Rinse jasmine rice under cold water. Boil 300 ml salted water, add rice, cover and simmer for 12 minutes. Let stand 5 minutes off heat.
- Step 3
Step 3: Cut courgette into half-moons. Halve baby aubergines lengthwise.
- Step 4
Step 4: Heat oil in a wok or large pan over medium-high heat. Add green curry paste and cook for 1 minute, stirring constantly.
- Step 5
Step 5: Pour in coconut milk slowly, stirring to combine with paste. Bring to a gentle simmer.
- Step 6
Step 6: Add tofu cubes and courgette. Simmer for 8 minutes.
- Step 7
Step 7: Add aubergine and simmer for another 5 minutes until vegetables are tender.
- Step 8
Step 8: Stir in fish sauce and palm sugar. Taste and adjust seasoning.
- Step 9
Step 9: Tear Thai basil leaves and stir through curry. Squeeze lime juice over the top.
- Step 10
Step 10: Serve curry over jasmine rice.
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