Breadcrumbs | Onion Bhajii | Tofu Pathia | | Spicy Brown Rice | Chickpea and Cauliflower Curry | Bhatura | Melon Lassi | Thai Green Curry with Tofu |
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.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
| Ingredients |
| 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 |
| Method |
| 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. |