Tofu Green Thai Curry
If your favourite takeaway is a Thai green curry, try this homemade version instead. It ticks all the boxes – easy to make, tastes amazing and full of good nutrients. It has a quick homemade curry paste which takes seconds to blend. It's a great option if you are looking to cut down on meat and want some plant-based protein for your family dinners.
Ingredients
Paste ingredients
- 1 small white onion
- 4 garlic cloves
- Thumb-size piece of ginger
- 2 stalks of lemongrass
- 2-3 green Thai chillies
- 2 tsp lime juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp coconut sugar
- ½ tsp black pepper
- Large handful of fresh coriander stalks and leaves
- 1 tsp salt
- 1-2 tbsp of water if needed
Other ingredients
- 2 tbsp olive oil
- 1½ blocks firm tofu (about 600g)
- 400 ml tin of coconut milk (14oz)
- 500 ml veg stock (2 cups)
- 1 tbsp tamari or soy sauce
- 200 g green French beans chopped (7oz)
- 200 g broccoli chopped (7oz)
- Juice of a lime
- Coriander and extra chillis to garnish
Instructions
- Firstly, if you have a tofu press - press your tofu. If not, use a tea towel to take out as much moisture as possible.
- Next, make the paste by adding all the paste ingredients to a food processor or blender and blending until smooth. You might want to chop the onion and lemongrass into smaller chunks before blending. Add 1-2 tbsp of water if it doesn’t come together easily. Set aside.
- Chop the pressed tofu into cubes. Heat up 1 tbsp of oil in a large frying pan and fry the tofu. Once lightly browned, take out of the pan.
- Add the paste and the other 1 tbsp oil back to the same pan and fry for a minute or two. Add the green beans, broccoli, coconut milk, tamari and stock and simmer until the veg is cooked.
- Once the beans and broccoli are ready add the tofu back in the pan to warm through for a few minutes. Add a squeeze of lime juice, some extra coriander and season as required. Serve with rice.
Notes
- The nutritional content is based on using a full fat coconut milk. If you would like to reduce the fat content, then feel free to sub with reduced fat coconut milk.
- This freezes well and will keep frozen for up to 3 months.
- I use ½ a red chilli, but adjust according to your own tastes (they will vary in heat).
- I like to use green veggies in this, but use whatever you have available. Peppers work well as do cauliflower and/or spinach. Just use your favourites or what is in season.
Nutrition
Calories: 490kcalCarbohydrates: 24.4gProtein: 24.9gFat: 35.9gSaturated Fat: 16.9gFiber: 7.2g
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