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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.
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As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, after all. Largely, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to tofu thai green curry recipe. You can have tofu thai green curry using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Tofu Thai Green Curry:
- You need 400 g Tofu
- Provide 2 tbsp light soy sauce
- Prepare 1 bunch fresh aspagagus trimmed
- Use 125 g green beens trimmed
- Provide 1-2 tbsp vegetable oil
- You need 2 tbsp green Thai curry paste
- Prepare 2 shallots, finely chopped
- Provide 1 green chilli deseeded and finely chopped
- You need 3 cloves garlic, crushed
- Prepare 400 ml coconut milk
- Take 125 g baby corn
- Use 1/2 courgette, cut into thin slices
- Get 1 red pepper, trimmed and cut into thin strips
- Take 125 g pak choi (I left it out)
- Get Juice of 1 small lime
- Take 1 tbsp chopped coriander plus extra for garnish
- Provide 2 spring onions, trimmed and cut into thin slices
Steps to make Tofu Thai Green Curry:
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
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