Tofu Thai Green Curry
If you’re hankering for the tastes and smells of great Thai food then this tofu Thai green curry recipe is for you! The lemon grass, coriander and ginger are so vibrant in this dish making your taste buds come alive.
This recipe serves 4 people
- 400g extra firm tofu, pressed (to release water) and chopped into cubes
- 1 tin of coconut milk (400ml)
- 1 handful of pistachio nuts, roughly chopped
Green Thai Paste
- 6 spring onions, trimmed
- 4-6 medium green chilies, finely chopped (add more if you like it spicy!)
- 3 large cloves of garlic
- 2 tablespoons of fresh root ginger, peeled and chopped
- 1 tablespoon of coriander seeds, crushed
- Small handful of lime leaves, torn
- 2 lemon grass stalks, trimmed and chopped
- 2 handfuls of fresh basil on the stalk
- 3 handfuls of fresh coriander on the stalk
- 3 tablespoons of extra virgin olive oil
- Zest and juice of 4 limes
- 1/2 teaspoon ground black pepper
- Himalayan salt to taste
- 1 green pepper, deseeded and sliced
- 1 sweet red pepper, deseeded and sliced
- 100g Green beans, ends trimmed and cut into bite sized pieces
- 4 Asparagus, trimmed and cut into bite sized pieces
Rice (if you don’t wish to have coconut rice, simply swap the coconut milk for filtered water)
- 400ml coconut milk
- 400ml filtered water
- 250g basmati wild rice
- Add all the green Thai paste ingredients to a food processor (s blade) and give it a good blitz so that everything is well mixed and you have a lovely vibrant green paste
- In a mixing bowl, add with your tofu pieces then scoop out the green paste mixture and mix together and let marinade in the fridge for about an hour
- For the rice, add 400ml of coconut milk and the filtered water to a saucepan and bring to boil then add the rice and let simmer for 15 minutes or until cooked. Drain if needed.
- Meanwhile, in a large deep frying pan, fry the marinated tofu over a medium heat for five minutes then add the coconut milk and other ingredients and bring to boil before letting to simmer for a few minutes.
- To serve, place you coconut milk on a plate and add the Thai green mixture over the top then sprinkle with pistachios and a little of fresh coriander leaves.