Thai Green Tofu Curry
Are you looking for a sweet, salty, creamy, aromatic vegan thai curry? This is the recipe for you!
Combining the warm spicy Essential thai green spices with the creamy coconut milk and fresh vegetables. An ideal dish for a weeknight dinner or a weekend gathering.
Prep 10 mins | Cook 30 mins | Serves 3-4 people | Download Recipe
Ingredients
Green Curry Paste
• 1 heaped tablespoon Essential Thai green curry powder
• ½ onion – finely chopped
• 3 cloves garlic
• 1 teaspoon ginger paste
• 200g Essential creamed coconut cut into slices so it's easy to blend
• 150ml hot water
• 1 green chilli
• 3 teaspoons white miso paste
• 2 stalks of lemongrass - soft inner part chopped roughly
• 1 tablespoons lime juice
• big bunch of coriander stalks (use the leaves to serve)
• 1 teaspoon Essential tamari soya sauce
Curry
• 400g Essential coconut milk
• 1 red bell pepper – chopped
• 1 large carrot – chopped
• 100g tenderstem broccoli
• 50g babycorn
• 50g sugarsnap peas
• 1 medium red chilli – optional
• 2 dried red bird's eye chillis
• Small bunch coriander leaf - finely chopped
• 225g smoked firm tofu - bitesize cubes
• Dried lime leaves
Garnish
• Chilli flakes
• Thai basil
• 1 diced spring onion
Method
1. Preheat your oven to 2000C (1800C fan) or gas mark 6.
2. Combine the ingredients for the curry paste in a food processor and blend until smooth.
3. Place the tofu cubes and chopped peppers to a baking tray lined with parchment paper. Drizzle over coconut oil with a sprinkle of the thai green curry powder. Cooked these in the pre-heated oven for 15 mins until the edges of the tofu are slightly browned.
4. Heat the coconut oil in a large frying pan over medium heat. Add the paste to the hot oil and cook for about 5 minutes continuously stiring.
5. Slowly pour and stir half the tin of coconut milk, to create a thick sauce. Then add the rest of the tin reduce the heat to a low heat.
6. Add the tofu and pepers to the curry sauce. Let the mixture come to a simmer on a medium to low heat. Allow it to cook for about 5 minutes, stirring occasionally.
7. Steam the tenderstem broccoli, baby corn and carrots for 4 minutes.
8. Stir in the vegetables, with the fresh sugarsnaps to the curry sauce. Adjust the seasoning with salt and pepper to taste. Let the mixture cook for another 1-2 minutes, add more lime juice if needed.
9. Serve with rice or noodles of your choice. Garnish with a slice of lime chilli flakes, fresh chilli, thai basil leaves or coriander.
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Are you looking for a sweet, salty, creamy, aromatic vegan thai curry? This is the recipe for you!
Combining the warm spicy Essential thai green spices with the creamy coconut milk and fresh vegetables. An ideal dish for a weeknight dinner or a weekend gathering.
Prep 10 mins | Cook 30 mins | Serves 3-4 people | Download Recipe
Ingredients
Green Curry Paste
• 1 heaped tablespoon Essential Thai green curry powder
• ½ onion – finely chopped
• 3 cloves garlic
• 1 teaspoon ginger paste
• 200g Essential creamed coconut cut into slices so it's easy to blend
• 150ml hot water
• 1 green chilli
• 3 teaspoons white miso paste
• 2 stalks of lemongrass - soft inner part chopped roughly
• 1 tablespoons lime juice
• big bunch of coriander stalks (use the leaves to serve)
• 1 teaspoon Essential tamari soya sauce
Curry
• 400g Essential coconut milk
• 1 red bell pepper – chopped
• 1 large carrot – chopped
• 100g tenderstem broccoli
• 50g babycorn
• 50g sugarsnap peas
• 1 medium red chilli – optional
• 2 dried red bird's eye chillis
• Small bunch coriander leaf - finely chopped
• 225g smoked firm tofu - bitesize cubes
• Dried lime leaves
Garnish
• Chilli flakes
• Thai basil
• 1 diced spring onion
Method
1. Preheat your oven to 2000C (1800C fan) or gas mark 6.
2. Combine the ingredients for the curry paste in a food processor and blend until smooth.
3. Place the tofu cubes and chopped peppers to a baking tray lined with parchment paper. Drizzle over coconut oil with a sprinkle of the thai green curry powder. Cooked these in the pre-heated oven for 15 mins until the edges of the tofu are slightly browned.
4. Heat the coconut oil in a large frying pan over medium heat. Add the paste to the hot oil and cook for about 5 minutes continuously stiring.
5. Slowly pour and stir half the tin of coconut milk, to create a thick sauce. Then add the rest of the tin reduce the heat to a low heat.
6. Add the tofu and pepers to the curry sauce. Let the mixture come to a simmer on a medium to low heat. Allow it to cook for about 5 minutes, stirring occasionally.
7. Steam the tenderstem broccoli, baby corn and carrots for 4 minutes.
8. Stir in the vegetables, with the fresh sugarsnaps to the curry sauce. Adjust the seasoning with salt and pepper to taste. Let the mixture cook for another 1-2 minutes, add more lime juice if needed.
9. Serve with rice or noodles of your choice. Garnish with a slice of lime chilli flakes, fresh chilli, thai basil leaves or coriander.
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