Breadcrumbs | Spicy Buffalo Cauliflower Wings | Singapore Fried Rice | Rice and Beans | | Shami Kebab | Chilli Paste | Vegan Spice Shepherd’s Pie | Thai Green Tofu Curry |
Thai Green Tofu Curry
This curry tastes really authentic and is very easy to prepare
Serves 4 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 40 Minutes
| Ingredients |
| 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 |
| 1 tsp Vegan Fish Sauce |
| 1 tsp Dark Soy Sauce |
| 100 g Thai Pea Aubergine |
| 1 Lime, juice only |
| Method |
| 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. |