Thai Tofu Green Curry
Serves: 2
Ready in: 15 to 30 mins
Cost Cutting Eco Friendly Gluten Free Quick Make Vegan Friendly
Light, spicy and ready in 25 minutes, this is the easiest and tastiest Thai curry you’ll ever make. The recipe works as a great dinner, and any leftovers can be taken to work the next day for a quick heat-up for lunch
Ingredients:
400ml tin of coconut milk2 tbsp Thai green curry paste
300g basmati rice
750ml water
2 tbsp vegetable oil
200g tofu, cut into cubes
200g fine green beans
2 sprigs of coriander, chopped salt and pepper crushed peanuts, to garnish (optional)
method:
- Add the coconut milk and curry paste to a pan and heat until slowly bubbling.
- Meanwhile, add the rice with double the amount of water to a pan and bring to the boil. Once boiling, cook for three minutes, turn off the heat and put a lid on the pan so the rice can carry on steaming for 7-8 minutes. Do not stir as you want the rice to steam-absorb the water and fluff up.
- Pour the oil into a frying pan and cook the tofu until starting to brown. Season and add to the curry sauce.
- Add the green beans to the curry and cook for a further two minutes.
- Serve the rice in bowls with the green curry. Sprinkle with the coriander and garnish with the crushed peanuts, if using.
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