VEGAN THAI GREEN TOFU CURRY
Vegan Thai Green Tofu Curry
Serve: 1-2
Ingredients:
150 gram Tofu (firm to medium firm) – chunkily cubed
150 gram Aubergine
150 gram Courgette
250ml Thai coconut milk
100ml Water (optional)
3 tbs Vegan Thai green curry paste
1 Organic vegetable stock cube
2 tbs Coconut oil
1 tsp Sugar
1 tsp Light soy sauce
2/3 tsp Salt
¼ tsp Black pepper
20 leaves Basil
Method
– Season the tofu chunks with salt and pepper.
– Put 1 tablespoon of coconut oil into the pan. Add the tofu chunks, aubergine and courgette then fry until they turn golden brown in colour. Transfer onto a kitchen towel. Set aside.
– Put 1 tablespoon of coconut oil into the same pan, add 3 tablespoon of vegan Thai green curry paste and gently fry the paste approx 1 minute.
– Add 100ml of Thai coconut milk, aubergine and courgette then bring it to a boil. Once the curry is boiled turn the heat down quickly.
– Add the rest of the coconut milk, vegetable stock cube, sugar and light soy sauce. Simmer further for approx 20 minutes. You can add water if you prefer a thinner curry sauce.
-Add the basil leaves and tofu then gently fold all the ingredients together.
-Transfer this delicious Vegan Thai green curry into a serving bowl. Serve immediately with steamed Thai Jasmine rice.
Tips:
– Use 2 tablespoon of the curry paste for a mellow version of Vegan Thai Green Tofu Curry.
– Click here for my delicious homemade Vegan Thai Green Curry paste recipe.
– Click here for Thai Kitchen Staples blog. If you were thinking about, which products you will need to create a very scrumptious Thai curry.
