A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables.
3/4 lb. Organic Tofu
2 Tbsp light soy sauce
5 oz green beans, trimmed
1 bunch fresh asparagus, trimmed
1-2 Tbsp vegetable oil
2 Tbsp green Thai curry paste
2 shallots, finely chopped
1 green chili, deseeded and finely chopped
3 garlic cloves, crushed
13.5 oz coconut milk
4.5 oz baby corn
½ zucchini, cut into thin slices
1 red pepper, trimmed and cut into thin strips
3/4 cup Bok choy
Juice of 1 lime
1 Tbsp chopped cilantro, plus extra for garnish
2 spring onions, trimmed and cut into thin slices
Drain the tofu, wrap in a paper towel to remove excess water for 20 minutes, cut into 1/2 in pieces, and place in the soy sauce to marinate.
Bring a pan of water to a 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, chili, and garlic and carry-on cooking for another 2 minutes.
Pour in the coconut milk, bring to a simmer, then add the baby corn, zucchini, red pepper, green beans, and asparagus. Cook over medium heat for 4-5 minutes then add Bok choy. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped cilantro.
Serve sprinkled with a small amount of chopped cilantro and spring onions accompanied with Thai jasmine rice.
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