Light Thai Green Curry with Tofu & Vegetables
Nutrition per serving
Ingredients
- 300g extra-firm tofu, pressed and cut into cubes
- 2 tbsp Thai green curry paste
- 400ml light coconut milk
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 100g green beans, halved
- 1 small courgette, halved and sliced
- 100g bamboo shoots, drained
- 1 tbsp low-sodium soy sauce
- 1 tsp brown sugar
- Juice of 1 lime
- A handful of Thai basil leaves
- 300g cooked jasmine rice, to serve
Instructions
Press the tofu well and cut it into cubes; slice the pepper, beans, and courgette and set everything beside the stove.
Heat the oil in a deep pan or wok over medium heat and fry the tofu cubes for 4–5 minutes until golden on all sides. Lift them out onto a plate.
In the same pan, fry the green curry paste for 1 minute until fragrant, then pour in the coconut milk and stir until the paste has fully dissolved.
Add the pepper, beans, courgette, and bamboo shoots and simmer for 8–10 minutes until the vegetables are tender but still slightly crisp.
Return the tofu to the pan, stir in the soy sauce, sugar, and lime juice, and simmer for 2 minutes until everything has taken up the flavour.
Take the pan off the heat, scatter over the Thai basil, and serve the curry hot over jasmine rice.
This light green curry proves comfort food does not have to feel heavy. The green curry paste is fried in light coconut milk until fragrant, then the tofu and vegetables simmer until they have soaked up all that flavour. It is warm, aromatic, and properly filling thanks to the protein-rich tofu, served over jasmine rice for a lunch that leaves you satisfied without weighing you down.
