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Tofu Thai green curry
Fruit and vegetables
2
shallots
, thinly sliced
1 green finger
chilli
, finely chopped (optional)
1 medium
aubergine
, cut into 2cm/1in chunks
½ green
pepper
, cut into thin slices
50g/1¾oz
mangetout
50g/1¾oz
baby corn
, halved or cut into quarters, depending on size
juice of 1
lime
, plus
lime
wedges to serve
handful finely chopped
fresh coriander
, to serve
Tins, packets and jars
2 tbsp Thai green
curry paste
(seek out a vegetarian version if required)
200g/7oz lighter
coconut milk
150g/5½oz
basmati rice
, to serve
Cooking ingredients
½ tsp
sesame oil
300ml/10fl oz hot vegetable
stock
1 tsp Thai
fish sauce
or light soy sauce
Dairy, eggs and chilled
200g/7oz
tofu
, cut into 1.5cm/½in squares
Other
2 makrut
lime leaves
Back to recipe
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