Thai Green Tofu Curry
Since being in Thailand, I’ve eaten a lot of green curry and it’s become my favourite. I’ve also tried tofu for the first time, and I must say I’ve been surprised by how delicious it is. I love the texture of it, especially in a curry with rice, and I urge you to try it this Meat Free Week 2015.
You Will Need: (Serves 2)
For the Paste
- 2 Small Green Chillies
- 1 Onion
- Chunk of Ginger, around 2in long (no need to peel if fresh)
- 3 Garlic Cloves
- Small handful of Coriander (use the stalks as well)
- 2tsp Lemongrass Paste
- 1 Lime, juiced and zested
- 2 Kaffir Lime Leaves
- 1/2 tsp Coriander Seeds
- 1/2 tsp Ground Cumin
- 3tbsp Light Soy Sauce
For the Curry
- 2tbsp Oil (Either Olive or Vegetable)
- 200ml Half Fat Coconut Milk (full fat usually splits)
- 200g Hard Tofu, cubed
- 4 Stalks of Broccoli
- 1 Parsnip, peeled and chopped
- Small handful of Button Mushrooms
- Small handful of Sugar Snap Peas
Begin by whizzing all of the paste ingredients in a food processor. Add as much or as little soy sauce as you think it needs (you could also add a little oil) so that it forms a thick paste.
In a pan, heat some oil on a high heat. Once spitting, add the paste and cook on a medium heat for a couple of minutes, stirring constantly. Add in the tofu and continue to stir.
Pour in the coconut milk (shake the can first!) and mix. Add in your vegetables and leave to simmer for 20-30 mins.
Serve with rice.