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Tofu Thai Green Curry

It's the fresh, creamy sauce that makes this curry special, definitely worth buying those extra ingredients for. It works equally well with chicken or red meat so mix up the recipe to suit you.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 2 people
Calories 758 kcal


For the paste

  • 2 small green chillis (deseeded)
  • 1 shallot
  • 12 g fresh ginger
  • A small bunch of fresh coriander
  • 2 cloves garlic
  • 1/2 lemongrass stalk
  • 2 kaffir lime leaves
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp fish sauce
  • 1/2 tbsp sesame oil

Everything else

  • 200 g raw aubergine
  • 200 g firm tofu
  • 50 g mangetout
  • 50 g baby corn
  • 40 g spring onions
  • 400 ml coconut milk
  • 60 g tinned bamboo shoots
  • 120 g uncooked jasmine rice
  • 1/2 tbsp vegetable oil


  • Blend the paste ingredients until smooth and set aside in a bowl.
  • Chop the tofu and all of the vegetables into bite-sized chunks and set aside.
  • Stir-fry the aubergine in the oil in a large pan on a medium heat until the aubergine begins to brown (around 5 minutes).
  • Add the tofu and continue to stir-fry for 3-4 minutes before adding the vegetables for another 1-2 minutes.
  • Add the paste to the pan and cook for 3 minutes, then add both tins of coconut milk. Once the curry has reached a soft boil, turn the heat down and simmer.
  • Rinse the rice until the water runs clear. Add to a pot with 175ml cold water per 60g dry rice and bring to boil. Once boiling, turn the rice down to a simmer and cook for around 13 minutes or until it has reached your desdired doneness.
  • Serve the curry over the rice in a bowl.

Nutrition (per serving)

Calories: 758kcal

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