Easiest Way to Cook Appetizing Tofu Thai Green Curry

Tofu Thai Green Curry. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Heat the avocado oil in a skillet on medium-high heat. Vegan Green Curry with Tofu & Veggies This homemade vegan green curry is better than takeout and easy enough for a weeknight!

Vegan Thai Green Curry with Tofu. This flavorful green curry is made with a homemade Thai curry paste and is stuffed full of green vegetables and fried tofu. The result is a creamy and satisfying meal that goes perfectly with steamed Jasmine rice. You can have Tofu Thai Green Curry using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tofu Thai Green Curry

1. It's 400 g of Tofu.
2. Prepare 2 tbsp of light soy sauce.
3. You need 1 bunch of fresh aspagagus trimmed.
4. You need 125 g of green beens trimmed.
5. Prepare 1-2 tbsp of vegetable oil.
6. It's 2 tbsp of green Thai curry paste.
7. It's 2 of shallots, finely chopped.
8. You need 1 of green chilli deseeded and finely chopped.
9. Prepare 3 cloves of garlic, crushed.
10. You need 400 ml of coconut milk.
11. You need 125 g of baby corn.
12. Prepare 1/2 of courgette, cut into thin slices.
13. It's 1 of red pepper, trimmed and cut into thin strips.
14. It's 125 g of pak choi (I left it out).
15. It's of Juice of 1 small lime.
16. It's 1 tbsp of chopped coriander plus extra for garnish.
17. Prepare 2 of spring onions, trimmed and cut into thin slices.

Vegetarian Thai Green Curry With Tofu is a classic Thai dish. It is mostly made with Chicken however vegetarians can substitute chicken with tofu. It is a curry with vegetables in a coconut base with a signature Thai green curry paste. This dish is very high in fiber content, vitamins and minerals from the different types of vegetables.

Tofu Thai Green Curry step by step

1. 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..
2. 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..
3. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently..
4. 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..
5. 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..
6. Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice..

Adding tofu boosts the protein content and serving with. Tofu: Press the tofu with paper towels to remove water. In a large soup pot, heat the olive oil over medium high heat. Also, check out our vegan Thai green curry which uses butternut squash. *This recipe is gluten-free according to industry standards. This is a vegan curry recipe.