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Tofu Thai green curry

Name: Tofu Thai green curry
Cook time: 25 min
Yield: 4

with sauteed vegetables and udon noodles

Ready in around 25 mins

RECIPE FACT:

The origins of Thai green curry can be traced back to Central Thailand, where it is believed to have developed as a variation of traditional Thai curries.

Nutritional Info:

Energy: 2318kj (555Kcal)
Protein: 30g
Carbohydrate: 54g
Fat: 28g
Contains: Gluten, Soy, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE UDON NOODLES:

Place the udon noodles in a bowl, pour over boiling water from the kettle until just covered then leave to sit for 3-4 mins. Gently stir with a fork to separate, then drain.
2. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite sized pieces. Top and tail the green beans and cut in half. Peel the carrots, cut in half lengthways and cut into 1 cm halfmoons on the diagonal. Roughly chop the coriander including the stalk and set aside. Remove and discard the stem of the makrut lime leaf and slice finely. Cut the tofu into 2 cm cubes.
3. TO COOK THE TOFU AND VEGETABLES:

Place a frying pan over a medium-high heat with a generous drizzle of oil. Once hot, add the tofu, season with salt and cook for 2-3 mins on each side until golden, then remove from the pan and set aside. Add the broccoli, beans, and carrot to the pan with a drizzle of oil and cook over a medium-high heat for 3-4 mins.
4. TO COOK THE THAI GREEN CURRY:

Add the Thai green curry paste to the pan with the vegetables and cook for 30-60 secs until fragrant. Pour in the coconut cream with 1 cup of water, add the makrut lime leaf and bring to the boil. Add the tofu back to the pan with the udon noodles and cook for 1-2 mins.
TO SERVE:

Spoon the udon noodles and tofu Thai green curry into bowls. Sprinkle over the coriander and crispy shallots and mix together to eat.