Thai Green Curry with Tofu

Green Curry tends to be one of the milder curries of Thai cuisine. Ours also has a lot of flavor.

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 20 Minutes

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Carbon Rating A

CO2e Information

3 tbsp Green Curry Paste
1 tbsp Olive Oil
600 ml Coconut Milk
350 g Pressed Tofu, cut into bite sized cubes
2 Kaffir Lime Leaves
1.5 tsp Sugar
1.5 tbsp Vegan Fish Sauce
3 Red Chillies, finely chopped
100 g Basil Leaves
Basil, for garnish

Sauté the green curry paste in oil over medium heat in a wok or sauté pan until fragrant.
Reduce the heat and gradually add 1 ½ cups of the coconut milk a little at a time stir until a film
Add the tofu and kaffir lime leaves and cook for 3 minutes.
Transfer to a large pot place over medium heat and cook until boiling.
Add the remaining coconut milk season with palm sugar and fish sauce.
When the mixture returns to a boil add the eggplants.
Reduce to simmer and cook until the eggplants are done.
Sprinkle sweet basil leaves and red chillies over and turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.