Tofu Thai Green Curry

A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables.

This dish is perfect for family curry night, or those days when you fancy something a bit different.

Prep time: 20 mins

Cooking time: 15 mins

Serves: 2

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A delicious, fragrant and creamy Thai green curry with pieces of tofu and crispy vegetables.

This dish is perfect for family curry night, or those days when you fancy something a bit different.

Prep time: 20 mins

Cooking time: 15 mins

Serves: 2

Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.
Bring a pan of water to the 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, chilli and garlic and carry on cooking for another 2 minutes.
Pour in the coconut milk, bring to a simmer, then add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes then add pak choi. Simmer once again for a minute then lastly tip in the fresh lime juice and chopped coriander.
Serve sprinkled with a small amount of chopped coriander and spring onions accompanied with Thai jasmine rice.

Did you enjoy this dish? Explore more of our vegan curry recipes.