Tofu Thai Green Curry. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Thai Green Curry with Crispy Tofu. Heat the avocado oil in a skillet on medium-high heat.
A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables. A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables. Thai green curry is a very popular dish and our organic tofu brings a unique, light taste to this dish packed full of flavour. You can have Tofu Thai Green Curry using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Tofu Thai Green Curry
- You need 400 g of Tofu.
- Prepare 2 tbsp of light soy sauce.
- You need 1 bunch of fresh aspagagus trimmed.
- Prepare 125 g of green beens trimmed.
- Prepare 1-2 tbsp of vegetable oil.
- It's 2 tbsp of green Thai curry paste.
- It's 2 of shallots, finely chopped.
- It's 1 of green chilli deseeded and finely chopped.
- It's 3 cloves of garlic, crushed.
- It's 400 ml of coconut milk.
- You need 125 g of baby corn.
- Prepare 1/2 of courgette, cut into thin slices.
- Prepare 1 of red pepper, trimmed and cut into thin strips.
- Prepare 125 g of pak choi (I left it out).
- Prepare of Juice of 1 small lime.
- It's 1 tbsp of chopped coriander plus extra for garnish.
- It's 2 of spring onions, trimmed and cut into thin slices.
Vegan Thai Green Curry with Tofu. This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and satisfying meal that goes perfectly with steamed Jasmine rice. Make this Thai green tofu curry for a quick and easy dinner.
Tofu Thai Green Curry step by step
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate..
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water..
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently..
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes..
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander..
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice..
Also, check out our vegan Thai green curry which uses butternut squash. *This recipe is gluten-free according to industry standards. This is a vegan curry recipe. Tofu: Press the tofu with paper towels to remove water. In a large soup pot, heat the olive oil over medium high heat. I love the flavor of green curry paste - lemongrass, green chili, galangal (Thai ginger), kaffir lime - so many fresh, tasty ingredients in one little jar!
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