Thai Green Tofu Curry with Green Vegetables

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Thai Green Tofu Curry with Green Vegetables

SERVES 2-3

5 MINS PREP

COOKS IN 15 MINS

This perfectly well-rounded dish hits all the right notes. The citrusy lemongrass, galangal, Makrut lime leaves and decadent, creamy coconut milk all works in symphony to create an aromatic taste explosion. Explore the aromats of Thai cuisine by including this dish in your weekly meal plan. For added freshness, garnish with Thai basil, lime and sliced red chilli.

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Ingrédients

1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
1 tbsp. of vegetable oil
100g courgette, sliced 1cm thick
60g Tenderstem broccoli, halved.
150g firm tofu, diced.
100g of sugar snap peas

To garnish -

2 lime wedges
A few sprigs of Thai basil
2 red chillis, sliced.

Méthode

To prepare this fragrant curry, place a pan over a medium high heat. Add a tbsp. of vegetable oil and the spices from the spice pouch. Keep the Makrut lime leaves for later.
Cook for 20 seconds until aromatic, then add the sliced courgette and cook for 30 seconds before adding the base sauce from the small pouch. Mix well and leave to simmer for a few minutes.
Stir in the coconut milk, along with the dried lime leaves reserved earlier. Add the Tenderstem broccoli, tofu and sugar snap peas. Then add a few tablespoons of water and bring to a simmer for 4-5 minutes.
Serve with sticky rice and garnish with lime wedges, Thai basil and sliced red chilli.

Ingrédients

1 pack of The Spice Tailor Thai Green Curry (coconut milk included)
1 tbsp. of vegetable oil
100g courgette, sliced 1cm thick
60g Tenderstem broccoli, halved.
150g firm tofu, diced.
100g of sugar snap peas

To garnish -

2 lime wedges
A few sprigs of Thai basil
2 red chillis, sliced.

Méthode

To prepare this fragrant curry, place a pan over a medium high heat. Add a tbsp. of vegetable oil and the spices from the spice pouch. Keep the Makrut lime leaves for later.
Cook for 20 seconds until aromatic, then add the sliced courgette and cook for 30 seconds before adding the base sauce from the small pouch. Mix well and leave to simmer for a few minutes.
Stir in the coconut milk, along with the dried lime leaves reserved earlier. Add the Tenderstem broccoli, tofu and sugar snap peas. Then add a few tablespoons of water and bring to a simmer for 4-5 minutes.
Serve with sticky rice and garnish with lime wedges, Thai basil and sliced red chilli.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Curry Thaï Vert

Ce curry de noix de coco délicieusement épicé équilibre les saveurs sucrées, salées, épicées, citronnées, herbacées et aromatiques comme seuls les currys thaïlandais savent le faire. Parfait avec du tofu, des fruits de mer, du poulet, des légumes ou du bœuf.

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