Breadcrumbs | Lemon Lassi | Tofu Balti | Chinese Five Spice Tofu | Broccoli Korma | Chinese Egg Tarts | Spicey Rice | Almond Rice | 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. |