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Ingredients
Green Thai curry paste
- 1 stalk lemongrass chopped
- 2-3 green chillies deseeded and chopped
- 3 Spring onions chopped
- 1 inch finely chopped fresh ginger
- Large handful Fresh coriander
- Large hanful Fresh Basil
- Half tsp Ground cumin
- half tsp Ground coriander
- 3 tbsp tamari sauce
- 1 tsp Xylitol to taste
- 4-5 Clove garlic, crushed
Tofu
- 400 g firm tofu
- 1 tbsp tamari sauce
- 1 tbsp Extra virgin olive oil
Tofu Curry
- 2 Spring onions chopped
- 1 tbsp Extra virgin olive oil
- 1 small Green chilli desseeded and finely chopped
- 3 tbsp thai curry paste if using your own see above
- 300 ml Vegetable stock
- 1 can of coconut milk
- 1 small cougette sliced
- 10 Chestnut mushrooms, halved
- Half Red pepper sliced
- 50 g baby corn Halved
- 1 lime to garnish – quartered
- Handful Coriander
- 1 tbsp tamari sauce
Ingredients
Green Thai curry paste
Tofu
Tofu Curry
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Instructions
Thai paste
- Place all the ingredients into a food processor or blender and process until smooth – add some olive oil as necessary. Set aside
Tofu
- Cut the tofu into small cubes. Place in bowl and add oil and tamari and mix until covered.
- Grease and oven proof dish and place tofu into it. Cook in oven for 20-30 mins at 180C. Remove and set aside.
Curry
- Heat a large wok or frying pan and add oil. Add onion, garlic and ginger. Cook for 5-7 minutes.
- Add curry paste and chillie and continue stirring. Then add coconut milk, vegetable stock, xylitol an vegetables. Cook for about 10- 15 mins or until vegetables are cooked.
- Add tamari sauce and tofu. Then stir the fresh coriander into the curry. Serve with lime to garnish and extra coriander.
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