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Thai Recipes
Thai Green Tofu Curry

Thai Green Tofu Curry

with Peanuts & Green Beans

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3.5 / 4 Ratingout of 213 ratings
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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SoyaPeanutsGluten
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 unit

green curry paste

(ContainsSoyaMay be presentPeanuts, Tree Nuts)

1 packet

crushed peanuts

(ContainsPeanuts)

1 bunch

Asian greens

2 unit

kaffir lime leaves

1 unit

brown onion

2 clove

garlic

¾ tin

coconut milk

1 bag

green beans

½ block

firm tofu

(ContainsSoya)

Not included in your delivery

olive oil

1 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsSoya, Gluten)

1.25 cup

water (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3490 kJ
Fat39.9 g
of which saturates19.8 g
Carbohydrate84.6 g
of which sugars14.3 g
Protein27 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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Cook the rice
Cook the rice
1

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!

Get prepped
Get prepped
2

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!

Fry the tofu
Fry the tofu
3

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.

Make the curry
Make the curry
4

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 greens
Add the greens
5

Add the Asian greens, tofu and soy sauce to the curry and stir until wilted and heated through.

Serve up
Serve up
6

Divide the jasmine rice between bowls and top with the Thai green tofu curry. Garnish with the crushed peanuts.