Recipe of Ultimate Tofu Thai Green Curry

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tofu thai green curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Tofu Thai Green Curry is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Tofu Thai Green Curry is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook tofu thai green curry using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tofu Thai Green Curry:

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

Steps to make Tofu Thai Green Curry:

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.

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