Thaï green tofu curry with baby vegetables and rice
Tofu cooked in a Thai green curry sauce made with coconut milk, green chilies, lemongrass, and kaffir lime. Served with baby vegetables such as baby corn, zucchini, and snap peas, and a side of jasmine rice.
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Ingredients
Portions:
4
100 g
tofu, cubed
150 ml
coconut milk
1 tbsp
green curry paste
1 piece
lemongrass stalk, crushed
2 pieces
kaffir lime leaves
50 g
baby corn, halved
50 g
zucchini, sliced
50 g
snap peas, trimmed
100 g
jasmine rice
1 tbsp
sunflower oil
salt, to taste
white pepper, to taste
5 g
Thai basil, for garnish
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of jasmine rice under cold water and cook according to package instructions. Set aside and keep warm.
- Heat 1 tbsp of sunflower oil in a large pan over medium heat. Add 1 tbsp of green curry paste and stir-fry for 1 minute until fragrant.
- Add 1 piece of crushed lemongrass stalk, 2 pieces of kaffir lime leaves, and 150 ml of coconut milk to the pan. Stir well, bring to a simmer.
- Add 100 g of cubed tofu, 50 g of baby corn, 50 g of sliced zucchini, and 50 g of snap peas to the sauce. Cook for 5–7 minutes until vegetables are tender.
- Season with salt and white pepper to taste. Remove from heat and garnish with 5 g of Thai basil.
- Serve the curry hot with the cooked jasmine rice on the side.