Dinner · Thai
Thai green curry with tofu
Fragrant coconut curry with lemongrass, ginger and Thai basil - restaurant flavour in 25 minutes.
Method
- 1
Simmer 3 tbsp of coconut milk in a wok till it bubbles. Stir in curry paste and cook 2 minutes till fragrant.
- 2
Add the rest of the coconut milk. Bring to a gentle simmer.
- 3
Add veg, cook 5 minutes till just tender.
- 4
Add tofu, soy sauce and sugar. Simmer 3 more minutes.
- 5
Finish with torn basil. Serve over jasmine rice.
Note
Most Thai curry pastes contain shrimp paste - read the label. Thai Kitchen and some Mae Ploy variants are vegan.
Related recipes
Tofu tikka masala
Restaurant-style creamy tomato gravy with charred tofu - dinner-party worthy, weeknight-easy.
Baingan bharta
Smoky fire-roasted aubergine mashed with tomato, onion and spices. Cheap ingredients, huge flavour.
Mixed dal khichdi
The Indian penicillin - one-pot rice, dal and mild spice. Comforting, complete, ready in 25 minutes.