Green curry with baby vegetables, tofu and quinoriz
This green curry, enhanced by sweet, savoury, lemongrass and kafir notes, coats our delicate seasonal vegetables and accompanied by quinoa and rice mix.
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Ingredients
Portions:
4
100 g
firm tofu, cubed
1 tbsp
sunflower oil
50 g
shallot, finely chopped
1 tbsp
green curry paste
200 ml
coconut milk
1 piece
lemongrass, bruised
2 pieces
kaffir lime leaves
0.5 tsp
cane sugar
50 g
snow peas, trimmed
50 g
courgette, sliced
50 g
eggplant, diced
50 g
edamame, shelled
100 g
cooked quinoriz (mix of quinoa and basmati rice)
1 pinch
smoked paprika
0.5 tsp
ground white pepper
0.5 tsp
fine salt
fresh Thai basil leaves, for garnish
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of sunflower oil in a large skillet over medium heat. Add 100 g of cubed tofu and sauté until golden brown on all sides, about 5 minutes. Remove and set aside.
- In the same skillet, add 50 g of finely chopped shallot and sauté until translucent, about 2 minutes.
- Stir in 1 tbsp of green curry paste and cook for 1 minute until fragrant. Add 200 ml of coconut milk, 1 piece of bruised lemongrass, 2 pieces of kaffir lime leaves, and 0.5 tsp of cane sugar. Bring to a simmer.
- Add 50 g each of snow peas, sliced courgette, diced eggplant, and shelled edamame to the curry. Cook until vegetables are tender, about 5 minutes.
- Return the tofu to the skillet and stir in 1 pinch of smoked paprika, 0.5 tsp of ground white pepper, and 0.5 tsp of fine salt. Adjust seasoning if necessary.
- Serve the curry over 100 g of cooked quinoriz and garnish with fresh Thai basil leaves.
For enhanced flavor, let the curry simmer for a few extra minutes to allow the spices to fully infuse.
Ensure the tofu is well-drained before cooking to achieve a crisp texture.