Thai Green Tofu Curry

This curry tastes really authentic and is very easy to prepare

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Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 40 Minutes

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Carbon Rating A

CO2e Information

2 tbsp Vegetable Oil
2 tbsp Green Curry Paste
1 tbsp Sugar
1 Garlic Cloves, finely chopped
1 Red Pepper, finely chopped
1 Lemon Grass, finely chopped
3 cm Ginger, finely chopped
800 g Pressed Tofu, cut into bite sized cubes
400 ml Coconut Milk
8 Lime Leaves, finely chopped
1 tsp Vegan Fish Sauce
1 tsp Dark Soy Sauce
1 Bunch Fresh Coriander, finely chopped
100 g Thai Pea Aubergine
1 Lime, juice only

Heat the oil in a wok and add the curry paste and sugar.
Cook over a medium heat stirring constantly until the sugar has dissolved.
Add the garlic, red pepper, lemon grass and ginger.
Now add and brown the tofu in the wok.
Then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander.
Place the lid on and allow it to simmer under a low heat for 25-30 minutes.
Stir in the pea aubergines and cook for 5-6 minutes until tender.
Squeeze in the lime juice to taste.
Serve the curry with basmati rice and a sprinkling of chopped coriander.