Thai Green Curry with Tofu

This Thai green curry is creamy, comforting, and packed with fresh flavour.

Marinated tofu is cooked until golden, then simmered in a fragrant coconut green curry sauce and gentle heat. Diced baby sweetcorn, sugar snap peas, and green beans add a bit of crunch and sweetness to balance it all out.

It’s an easy, feel-good, plant-based curry that’s perfect with steamed jasmine rice — great for weeknights, but special enough to show off.

Ingredients

• 3 tbsp vegetable oil

• 160g marinated tofu

• 2 tbsp thai green curry paste

• 400g can coconut milk

• 180g baby sweetcorn diced

• 150g sugar snap peas cut into thirds

• 150g green beans cut into thirds

• 1 lime

• 1 tsp soft brown sugar

• Bunch of fresh coriander

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Directions

1. Add the oil to a pan on medium heat and then add the tofu and allow to brown for about five minutes turning constantly. Remove tofu from the pan and place in a seperate bowl on the side.

2. Add the curry paste and the coconut milk to the pan and simmer for five minutes. Add the sugar snaps, baby sweetcorn and green beans and tofu to the mix and allow to simmer for about five minutes.

3. Stir the lime juice in with the fresh coriander and serve with Jasmine Rice.

4. Serve and enjoy !!