Photo by iMattSmart on Unsplash
Thai Green Curry with Tofu and Mixed Vegetables
Golden tofu cooked with green curry paste and coconut milk, simmered with aubergine, red pepper, and green beans.
- 300 g firm tofu
- 400 ml coconut milk (full fat)
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- 1 medium aubergine
- 1 medium red pepper
- 100 g green beans
- ½ whole lime
- 1 tbsp soy sauce
- 1 tsp sugar (granulated)
- 10 g fresh basil leaves
- 150 g basmati rice
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Add to a shopping listHow the shopping list works →- Step 1
Cook the basmati rice according to package instructions.
- Step 2
Press the tofu to remove excess water, then cut into 2cm cubes.
- Step 3
Cut the aubergine into 2cm cubes. Deseed and slice the red pepper into strips.
- Step 4
Trim and halve the green beans.
- Step 5
Heat the vegetable oil in a large saucepan or wok over medium-high heat.
- Step 6
Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
- Step 7
Add the green curry paste to the same pan and fry for 1 minute until fragrant.
- Step 8
Pour in the coconut milk and stir well to combine with the curry paste.
- Step 9
Bring to a simmer, then add the aubergine and red pepper. Cook for 8-10 minutes until the vegetables are tender.
- Step 10
Add the green beans and cook for a further 3-4 minutes.
- Step 11
Stir in the soy sauce and sugar. Taste and adjust seasoning if needed.
- Step 12
Return the fried tofu to the pan and heat through for 1-2 minutes.
- Step 13
Squeeze in the juice of half a lime and stir in most of the fresh basil leaves.
- Step 14
Serve the Thai green curry hot with the cooked basmati rice, garnished with the remaining basil leaves.
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