Enjoy the medley of fragrant flavours in this green curry with a gentle warming heat. The tofu cubes are fried separately so they get lightly golden, adding a delicious contrast against the rich coconut sauce. With kaffir lime leaves bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
green curry paste(ContainsSoyaMay be presentPeanuts, Tree Nuts)
kaffir lime leaves
soy sauce (or gluten free tamari soy sauce)(ContainsSoya, Gluten)
water (for the rice)
In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, pat the firm tofu (see ingredients list) dry with paper towel and cut into 1cm cubes. Thinly slice the brown onion. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them into small pieces!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and a good pinch of salt and pepper. Cook, turning occasionally, until golden, 3-4 minutes. Transfer to a plate.
SPICY! The curry paste is spicy so use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil. Add the onion and green beans and cook until softened, 4-5 minutes. Add the garlic and Thai green curry paste and cook until fragrant, 1 minute. Add the coconut milk (see ingredients list) and kaffir lime leaves and simmer until the sauce has thickened slightly, 2-3 minutes
Add the Asian greens, tofu and soy sauce to the curry and stir until wilted and heated through.
Divide the jasmine rice between bowls and top with the Thai green tofu curry. Garnish with the crushed peanuts.