Name: Green Curry of Tofu
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: thai
Ingredients: 3 tbs green Thai curry paste; 4 spring onion finely chopped; 1 tsp brown sugar; 400 g canned chickpeas drained; 400 ml coconut milk; 1 cup boiling water; 100 g green beans; 300 g firm tofu cubed drained; 1 cup cauliflower broken into florets; 6 cup jasmine rice steamed *to serve

by auzzi Last updated on 07/09/2019

A versatile recipe that can be easily adapted to taste. - auzzi

Ingredients

3 tbs green Thai curry paste
4 spring onion finely chopped
1 tsp brown sugar
400 g canned chickpeas drained
400 ml coconut milk
1 cup boiling water
100 g green beans
300 g firm tofu cubed drained
1 cup cauliflower broken into florets
6 cup jasmine rice steamed *to serve

Method

Step 1

Cook curry paste at medium heat, stirring, for 1 minute.
Step 2

Do not shake or disturb the coconut milk can before opening and only use the cream on top, not water below. Add the coconut "cream", stir well and cook for a few minutes until the curry mix begins to separate.
Step 3

Add the onion, sugar, cauliflower and boiling water.
Step 4

Stir and bring to the boil, then simmer for 3 minutes.
Step 5

Add chickpeas and beans to cook for 2 minutes.
Step 6

Gently stir in tofu and simmer 1-2 minutes.
Step 7

Serve with steamed rice.

Recipe Notes

from Australia’s Best Recipes team

You can use any vegetables such as broccoli, zucchini, carrot, peas or corn, cut into small pieces. Harder vegetables can be pre-cooked. Frozen vegetables can also be used.