Thai Green Curry with Tofu Recipe

Ingredients

• 400 g firm tofu, cubed
• 1½ tsp vegetable oil
• 3 tbsp green curry paste (not counted)
• 1 can (400 ml) coconut milk
• 200 ml vegetable stock
• 1 aubergine (or Thai aubergines), cubed
• 150 g green beans
• 1 red pepper, sliced
• 1 tbsp soy sauce (or fish sauce)
• 1 tsp palm or brown sugar
• A handful of Thai basil
• Lime wedges

Method

1. 1Heat the oil in a wok or pot and fry the curry paste for 1–2 minutes until fragrant.
2. 2Add a third of the coconut milk and simmer until the oil starts to separate, 2–3 minutes.
3. 3Add the remaining coconut milk, stock, aubergine and green beans and simmer for 8 minutes.
4. 4Add the tofu and pepper and simmer for 4–5 minutes more. Season with soy sauce and sugar.
5. 5Stir in the basil and serve with rice and lime.

Thai green curry with tofu recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: green curry paste.

Tips

• Curry pastes vary a lot in heat; start with 2 tbsp and add more after tasting.
• Use light coconut milk to cut the fat further, or replace a third of the can with stock.

Swaps and variations

• Vegan: choose a curry paste without shrimp paste and use soy sauce, not fish sauce.
• Chicken: use 500 g sliced chicken thighs instead of tofu, added in step 3.

Storage

Keeps 3 days in the fridge. Freezing can make tofu spongy and coconut milk grainy.