Vegan Thai Green Curry with Crispy Tofu

Name: Vegan Thai Green Curry with Crispy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 3 shallots; 6 cloves garlic; 1 can coconut milk; 1 tsp cornflour; 2 limes; 1 tsp ground cumin; 1 handful fresh coriander; 3 lemongrass stems; 1 red chilli; Fresh thai basil; Salt; 2 inches fresh ginger; 4 kaffir lime leaves; 5 green thai chillies; Mongetout beans; 1 tsp ground coriander; 1 block extra firm tofu

45m

Time

Price

Standard

Difficulty

“Vegan thai green goodness, this recipe is a must try!”

— Julius Fiedler

Method

Step 1

Start making the green curry paste by preparing a blender. Into the blender, pop in your ground cumin, coriander, fresh ginger, garlic, kaffir lime leaves, coriander, shallots, lemon grass, green thai chillies and salt. Followed by a big glug of water. Blend and whiz until a smooth paste is created.

Step 2

Scoop the paste into a pan with oil and turn the heat to medium. Let the heat release the flavours and cook for a few minutes

Step 3

Add in your can of coconut milk, fill the can with water halfway and pour this in too. Stir and season with salt. Bring to the boil

Step 4

Cut your tofu into squares and put into a mixing bowl. Sprinkle over cornflour and then fry until golden and crispy

Step 5

Turn the heat down on your thai curry and then squeeze the juice from one lime and stir. Add in your mangetout, slices red chilli and thai basil. Cook for five more minutes