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Before you jump to Tofu Thai Green Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is nowadays much more popular than before and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. While we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, just making a few small changes can positively impact everyday eating habits.
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Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to tofu thai green curry recipe. To make tofu thai green curry you need 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Tofu Thai Green Curry:
- You need 400 g Tofu
- Get 2 tbsp light soy sauce
- Provide 1 bunch fresh aspagagus trimmed
- Prepare 125 g green beens trimmed
- Provide 1-2 tbsp vegetable oil
- Use 2 tbsp green Thai curry paste
- Get 2 shallots, finely chopped
- Use 1 green chilli deseeded and finely chopped
- Use 3 cloves garlic, crushed
- Prepare 400 ml coconut milk
- Get 125 g baby corn
- Get 1/2 courgette, cut into thin slices
- Use 1 red pepper, trimmed and cut into thin strips
- Provide 125 g pak choi (I left it out)
- Prepare Juice of 1 small lime
- Take 1 tbsp chopped coriander plus extra for garnish
- Use 2 spring onions, trimmed and cut into thin slices
Instructions to make Tofu Thai Green Curry:
- Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
- Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
- Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
- Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
- Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
- Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine or sticky rice.
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