Thai green curry with tofu
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden tofu in a creamy green curry with flavours of basil, lemongrass, galangal, kaffir lime and freshly roasted spices. Served on a bed of fluffy red rice.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Pat tofu dry with paper towel. Cut into 2cm cubes. Heat frypan over medium-high heat with 1 tbsp oil. Cook tofu for 3-4 minutes until browned.

3. Halve tomatoes and add to pan with green curry base. Cook for 2 minutes until fragrant. Pour in coconut milk and simmer for 10 minutes.

4. Trim and halve beans. Slice zucchini into crescents and slice capsicum. Add to curry to cook for 3-4 minutes until slightly tender. Take off heat. Stir in kaffir lime zest, 1/2 lime juice and season to taste with soy sauce.

5. Divide rice and curry among bowls. Garnish with bean shoots and chopped basil leaves. Wedge remaining lime to serve.

Notes:
We used coconut oil for this dish for a more authentic flavour.
Red rice 1 packet (300g)
firm tofu 1 packet (400g)
cherry tomatoes 1 punnet
green curry base 3/4 jar
Coconut milk 400ml
Green beans 1/2 punnet (125g)
Zucchini 1/2
green capsicum 1
Kaffir lime 1
Lime 1
bean shoots 1/2 bag (125g)
Thai basil 1/2 packet

From your pantry:
oil (for cooking), soy sauce (or tamari)