Tofu Thai green curry

Name: Tofu Thai green curry
Cook time: 20 min
Yield: 2

with red rice and makrut lime leaf

Ready in around 20 mins

RECIPE FACT:

Did you know, Thai cooks only use the coriander root in curry bases and not the leaves.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the root end off the bok choy and discard. Slice the stems and leaves into 1 cm slices. Using half the broccoli, cut into small bite sized pieces. Top and tail the green beans and cut in half. Remove the stem for the makrut lime leaf and finely slice. Slice the tofu into 2 cm cubes.
2. TO COOK THE RICE:

Place a non-stick frying pan over a medium-high heat. Open the bag of steamed red rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and cook for 2-3 mins. Remove from the frying pan and cover to keep warm.
3. TO COOK THE THAI GREEN CURRY:

Place the frying pan back over a medium-high heat with a generous drizzle of oil. Once hot, add the tofu cubes, season with salt and cook for 2-3 mins on each side until golden, then remove from the pan. Add the broccoli and beans and cook for 3-4 mins. Add the Thai green curry paste to the pan and cook for 30-60 secs until fragrant. Add the bok choy and pour in the coconut cream with ½ cup of water. Add the lime leaf and tofu to the pan and cook for 1-2 mins.
TO SERVE:

Spoon steamed red rice into bowls and top with tofu Thai green curry and vegetables. Sprinkle over the crispy shallots. Pour a little of the citrus seasoning to taste and mix together to eat.