Breadcrumbs
| Vegan Chilli Con Carne
| Lemon Lassi
| Tofu Balti
| Broccoli Korma
| Bell Pepper Curry
| Spicey Rice
| Shami Kebab
| 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 Tablespoon Vegetable Oil |
2 Tablespoon Green Curry Paste |
1 Tablespoon Sugar |
1 Garlic |
1 Red Pepper |
1 Lemon, chopped |
3 Cm Ginger, chopped |
800 Gram Firm Tofu, cubed |
400 Millilitre Coconut Milk |
8 Lime |
1 Teaspoon Vegan Fish Sauce |
1 Teaspoon Dark Soy Sauce |
1 Coriander, finely chopped |
1 Thai Pea Aubergine |
1 Lime |
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. |
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. |